Recipe by Um Safia
This dish is traditionally cooked in Algeria for eating during Ramadan and on special ocassions. It is hardly ever eaten as a main course, but as a small dish after the main. This recipe freezes well. In my family, it's only my husband that eats it so I freeze individual portions for him. I tend to play around with the recipe and change the fruit around and add a little extra liquid. This is just one of hundreds of variations of this recipe, I will post a few alternatives later.
Top Review by Glori-B
This was wonderful, we really enjoyed this! It was a bit sweeter than I am accustomed to, but that was part of it's charm. Due to time constraints, I made it ahead of time and kept it warm in the crock-pot for several hours. I was excellent and the flavors really got a chance to meld. Thank you so much for posting!
- 2 1⁄2 lbs lamb, cubed
- 3 tablespoons butter
- 1⁄2 teaspoon ground cinnamon
- 3 cups water
- 1⁄4 cup sugar
- 16 prunes, soaked and drained (ready to eat)
- 2 tablespoons raisins
- 2 tablespoons almonds
- 1 pear, peeled and cubed
- 1⁄4 cup orange juice
- 1 teaspoon orange blossom water (mazhar)
Directions See How It's Made
- Melt the butter in a heavy bottomed pan. add the lamb and saute over a low heat for around 5 minutes.
- Add the water, sugar and cinnamon and mix well. Cook on a moderate heat for approximately 40 minutes.
- Add prunes, raisins, almonds, pear and mazhar. Simmer for 15 more minutes. Add the orange juice and mix well before serving (make sure you have a good mix of ingredients in each portion).