Lham Lahlou (Algerian Lamb with Prunes and Almonds)
Local name: لحم حلو
In short: Tender lamb simmered with onion and cinnamon, finished with sweet prunes, toasted almonds and orange blossom water, a festive Algerian stew. It takes about 2 h 25 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 2 h 5 min
- Total
- 2 h 25 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 590 kcal
Lham lahlou means sweet lamb, and it is the dish Algerian families serve on Ramadan evenings, at Eid and at weddings. Lamb simmers with onion, cinnamon and a little turmeric until tender, then prunes and a spoonful of sugar go in to make a glossy sweet-savory sauce, finished with orange blossom water and toasted almonds. It is eaten with bread, or beside rice or couscous, and it tastes even better the next day.
Instructions
- Heat the oil in a heavy pot over medium-high heat. Brown the lamb in batches, about 6 minutes per batch, and set it aside.
- Cook the onions in the same pot for 8 minutes until soft and golden.
- Return the lamb to the pot with the cinnamon stick, ground cinnamon, ginger, pepper, turmeric, salt and water. Bring to a boil, skim off the foam, then cover and simmer for 1 hour 15 minutes, until the lamb is nearly tender.
- Add the prunes and sugar. Simmer uncovered for 25 to 30 minutes, stirring now and then, until the lamb is very tender and the sauce is thick and glossy.
- Stir in the orange blossom water. Taste and adjust the sugar and salt.
- Serve topped with the toasted almonds and sesame seeds.
Tips
- If your prunes are very dry, soak them in warm water for 15 minutes first. Using half prunes and half dried apricots gives a brighter, tangier sauce.
- For a thicker sauce, simmer a few minutes longer at the end, stirring so it does not catch. If it tastes too sweet, a squeeze of lemon juice brings it back into balance.
Questions and answers
Can I make lham lahlou with chicken or beef?
Yes. Beef chuck takes about the same time as lamb. For chicken thighs, simmer them for 30 minutes before adding the prunes and sugar, then cook 15 minutes more.
Is lham lahlou very sweet?
It has a gentle sweetness, balanced by onion, cinnamon and the savory lamb. Start with 2 tbsp of sugar and add more to taste.
How long does it keep?
Up to 4 days in the fridge, and it improves after a night. It also freezes well for 3 months.
How long does it take to make Lham Lahlou (Algerian Lamb with Prunes and Almonds)?
About 2 h 25 min in total: 20 min of preparation and 2 h 5 min of cooking.
How many calories are in Lham Lahlou (Algerian Lamb with Prunes and Almonds)?
About 590 kcal per serving, with 36 g of protein, 50 g of carbohydrates and 28 g of fat. These values are estimates.
Nutrition per serving
| Calories | 590 kcal |
|---|---|
| Protein | 36 g |
| Carbohydrates | 50 g |
| Fat | 28 g |
| Fiber | 6 g |
| Sugar | 27 g |
| Sodium | 560 mg |
Estimated values, calculated from the ingredients.
