Lham Lahlou - Sweet Algerian Lamb Recipe - Try African Food

If you’ve been wanting to discover African food and try new recipes that truly stand out, then Lham Lahlou is an amazing place to start! This classic Algerian dish offers a unique blend of sweet and savory flavors that will transport your taste buds straight to North Africa. Often called "sweet meat," Lham Lahlou is a gently spiced lamb stew, simmered with an array of dried fruits and a delicate hint of orange blossom water. It's a beloved celebration dish, perfect for special occasions like Ramadan or Eid, but simple enough to brighten any family dinner.
Don't let its exotic name intimidate you – you can make this delicious African cuisine recipe right in your own kitchen with a basic pot, readily available supermarket lamb, and common dried fruits. Our recipe focuses on one clear, traditional-style stovetop method, making it a foolproof way to explore African dishes recipes and confidently add a new favorite to your repertoire of cooking food recipes. Get ready to dive into the rich, aromatic world of Algerian cuisine!

Ingredients

• Core Ingredients:
• Lamb: 2 lbs lamb shoulder or leg, trimmed of excess fat, cut into 1.5-inch even cubes. (Look for good quality stewing lamb with a bit of fat for flavor.)
• Dried Prunes: 1 cup, pitted. These add a deep, complex sweetness and lovely texture.
• Dried Apricots: 1/2 cup, dried. Choose tender, plump apricots for the best flavor.
• Golden Raisins: 1/4 cup. They provide little bursts of sweetness.
• Fresh Fruit: 1 medium pear or apple, peeled, cored, and sliced into thick wedges (optional, but highly recommended for freshness and balance).
• Granulated Sugar: 1/2 cup (adjust to taste, depending on the sweetness of your dried fruit).
• Cinnamon: 1 cinnamon stick (or 1/2 teaspoon ground cinnamon).
• Orange Blossom Water: 1-2 teaspoons, to taste. This aromatic floral water is key for authentic flavor; look for good quality, food-grade varieties.
• Butter: 2 tablespoons, or clarified butter (ghee).
• Water: 4 cups, or more as needed.
• Pantry & Seasoning Support:
• Salt: 1/2 teaspoon, or to taste.
• Optional Spices: A tiny pinch of star anise or 1-2 green cardamom pods (not mandatory, but adds a subtle layer of aroma).
• Garnish: 1/4 cup slivered or whole blanched almonds, lightly toasted (optional: a sprinkle of sesame seeds).

Directions

1. Prep the lamb and fruit
   1. Take your lamb shoulder or leg and trim away any excessive fat, then cut the meat into uniform 1.5-inch cubes. Pat them thoroughly dry with paper towels – this helps them brown beautifully.
   2. Check your dried prunes for pits and remove if necessary. If your dried apricots are very large, cut them in half. Peel, core, and slice your pear or apple into thick wedges. Having everything ready to go makes the cooking process smooth!
2. Brown the lamb
   1. In a heavy pot or Dutch oven, heat the butter (or clarified butter) over medium-high heat until it's sizzling.
   2. Add the lamb cubes in batches, making sure not to overcrowd the pot. Brown the lamb on all sides until it develops a lovely golden-brown color. This browning step is crucial because it creates a deep, rich flavor foundation for your stew, rather than just boiling the meat in sugar water. Transfer the browned lamb to a plate and set aside.
3. Build the base syrup
   1. Deglaze the pot with a splash of water, scraping up any browned bits from the bottom.
   2. Return the pot to the stove, then add the 4 cups of water, granulated sugar, cinnamon stick (or ground cinnamon), and the pinch of salt. If using, add the optional star anise or cardamom pods now.
   3. Bring this mixture to a gentle simmer, stirring until the sugar dissolves. Skim off any foam that rises to the surface. Your goal here is a light, clear syrup base, not a thick caramel at this stage.
4. Simmer until the lamb is tender
   1. Return the browned lamb to the pot, ensuring it's mostly submerged in the syrup.
   2. Bring the liquid back to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 60-90 minutes, or until the lamb is fork-tender. Check occasionally to stir and ensure nothing is sticking to the bottom. The exact time will depend on your lamb cut.
5. Add dried & fresh fruit
   1. Once the lamb is tender, add the prunes, apricots, raisins, and the sliced pear or apple to the pot.
   2. Increase the heat slightly and simmer uncovered for another 15-20 minutes. During this time, the dried fruits will plump up beautifully, and the sauce will begin to reduce and thicken slightly. You're looking for a consistency where the sauce lightly coats the back of a spoon.
6. Finish with orange blossom water & adjust sweetness
   1. Remove the pot from the heat. Stir in the orange blossom water. Adding it off the heat preserves its delicate, aromatic quality.
   2. Now, taste the Lham Lahlou. If it’s too sweet for your liking, a squeeze of fresh lemon juice or a splash of hot water with a tiny pinch of salt can balance it. If you prefer it sweeter, add a teaspoon or two more sugar and simmer for another 2-3 minutes to dissolve.
7. Garnish & serve
   1. Carefully transfer the tender lamb and plump fruits to a shallow serving dish, spooning plenty of the beautiful, glossy syrup over everything.
   2. Garnish generously with toasted slivered almonds (and optional sesame seeds).
   3. Serve your Lham Lahlou warm. It pairs wonderfully with plain couscous, simple crusty bread, or alongside other savory Algerian main dishes.