Algerian
Lham Lahlou
This Algerian sweet lamb tagine is gently simmered with cinnamon, prunes, apricots, and orange blossom water. It is traditionally served during Ramadan, with tender meat in a glossy, fragrant syrup.
Ingredients
- Lamb shoulder or neck, bone-in pieces300g
- Smen or unsalted butter1 tbsp
- Cinnamon stick1 small
- Ground cinnamon1/4 tsp
- Salt1 small pinch
- Water1 1/4 cups
- Pitted prunes10
- Dried apricots4
- Raisins1 tbsp
- Sugar3 tbsp
- Orange blossom water1 tbsp
- Blanched almonds2 tbsp
- Sesame seeds1 tsp
Method
- Rinse the prunes, apricots, and raisins, then soak them in warm water for 15 minutes and drain.
- Melt the smen in a small heavy pot over medium-low heat.
- Add the lamb, cinnamon stick, ground cinnamon, and a small pinch of salt, then turn the meat for 3 to 4 minutes without browning it hard.
- Pour in the water, bring to a gentle simmer, cover, and cook for 50 to 60 minutes until the lamb is tender.
- Remove the lid, add the sugar, and simmer for 10 minutes until the cooking liquid begins to thicken into a light syrup.
- Add the drained prunes, apricots, and raisins, then simmer gently for 10 to 15 minutes until the fruit is plump and glossy.
- Stir in the orange blossom water and cook for 2 more minutes.
- Toast or lightly fry the blanched almonds until golden.
- Serve the lamb warm with the sweet fruit and syrup spooned over it, then garnish with almonds and sesame seeds.
Common questions
Can I substitute butter for smen in Lham Lahlou?
Yes. Use unsalted butter if you can’t find smen. For a more traditional flavor, add a small pinch of salt and cook gently so the butter doesn’t brown. Avoid strongly flavored oils; they change the dish’s sweet, perfumed profile.
How long does the lamb take to become tender?
Bone-in lamb shoulder or neck usually needs about 50 to 60 minutes at a gentle simmer, depending on the size of the pieces. It should be tender but not falling apart before you add the sugar and dried fruit.
What are the most common mistakes when making this dish?
The biggest mistakes are browning the lamb too much, boiling the sauce hard, and adding the dried fruit too early. Keep the simmer gentle so the meat stays tender and the syrup stays glossy instead of turning dark or sticky.
How do I store and reheat leftovers?
Cool the dish quickly, then refrigerate in a covered container for up to 3 days. Reheat gently over low heat with a splash of water if needed. The fruit softens more overnight, and the sauce will thicken in the fridge.
What is the best way to serve Lham Lahlou?
Serve it warm in a shallow bowl so the syrup can pool around the lamb. Spoon the fruit over the meat, then finish with toasted almonds and sesame seeds. It pairs well with bread for soaking up the sauce.