Lham Lahlou (Algerian Lamb Tagine)

Experience a journey to North Africa through your senses with "Lham Lahlou," a traditional lamb tagine hailing from Algeria. This exquisite dish brings together tender lamb pieces and a delightful medley of dried fruits like prunes, apricots, and raisins. Enhanced by aromatic spices and a hint of orange blossom water, this tagine is a must-have for special occasions such as Ramadan. Dive into this culinary delight that promises a harmonious balance of sweet and savory flavors, all in one pot.

Ingredients

🐑 4-6 pieces lamb meat with bone, shoulder or shank cuts
🧈 1-2 tablespoons Butter or Smen, clarified butter
🌿 1 Cinnamon stick
🌟 2 pieces Star Anise
⚡️ A few pinches Saffron threads, or food coloring
🧅 ½ Onion, finely chopped
🧂 1 pinch Salt
💧 Boiling Water, enough to cover the meat
🍑 200-300g Dried Prunes
🍊 200-300g Dried Apricots
🍇 100-150g Raisins
🍚 3 tablespoons Granulated Sugar
🌸 2 tablespoons Orange Blossom Water
🌰 10-15 Blanched Almonds for garnish

Instructions

1- Prepare the Meat:

• In a stainless steel pot, melt 1-2 tablespoons of butter or smen over medium heat. Add the lamb pieces, ensuring they are in a single layer.
• Stir in the cinnamon stick, star anise, and saffron threads. Cook until the lamb is browned on all sides, allowing the spices to release their aromas.

2- Flavor Base:

• Add the chopped onion and a pinch of salt to the pot. Sauté until the onion softens and becomes translucent.

3- Simmer the Meat:

• Pour enough boiling water over the lamb to cover the meat. Cover with a lid and let it simmer for approximately 1.5 to 2 hours, or until the lamb is tender.

4- Steam the Dried Fruits:

• Rinse the prunes and apricots under running water. Place them in a steamer basket set over boiling water. Steam for 15-20 minutes until plump and tender.
• Meanwhile, rinse and soak raisins in a bowl of water to rehydrate.

5- Combine and Simmer:

• Once the meat is tender, add the steamed prunes and apricots to the pot. Gently shake the pot to distribute them evenly without using a spoon.
• Drain the rehydrated raisins and add them to the pot. Shake gently again to incorporate.
• Sprinkle 3 tablespoons of granulated sugar over the mixture and gently agitate the pot to dissolve the sugar.
• Allow the dish to simmer until the sauce thickens and becomes glossy.

6- Finish with Orange Blossom Water:

• Once removed from heat, stir in 2 tablespoons of orange blossom water for a fragrant finish.

7- Garnish:

• Serve the tagine warm on a decorative plate, garnished with blanched almonds for added texture and visual appeal.

Prep Time: 15-20 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 4-6
Equipment: Cooking pot/casserole, stainless steel ~3-4 liters, Induction hob, Wooden spoon, Glass lid with steam vent, Steamer basket metal perforated, White bowl for soaking, Fork, Ladle, Serving plate

Cooking Tips:

• Use a mix of smen and butter for browning to enhance flavor.
• Saffron threads add both color and a distinctive aroma.
• Stir the pot gently rather than using a spoon to prevent breaking the fruits.
• Add orange blossom water at the end to retain its delicate fragrance.

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Lham Lahlou (Algerian Lamb Tagine)