• Cooking Time:
  • Servings: 4 to 6
  • Preparation Time:


The holy celebration of Ramadhan is when the Algerian Muslims eat this sweet lamb after a day of fasting. It is almost a dessert meat, with raisins, prunes, sugar, almonds and orange blossom water, and it is cooked without salt, to prevent thirst the next day for those fasting.


  • 3 tbl Butter
  • 1 lb Lamb, in 3-inch pieces
  • 1/2 tsp Cinnamon, ground
  • 3 cup Water
  • 1/4 cup Sugar
  • 12 Dried prunes soaked in water for one hour
  • 2 tbl White raisins
  • 2 tbl Whole blanched almonds
  • 1 Firm pear, peel/core/wedges
  • 2 tbl Orange blossom water


  • Melt the butter in a pan, add the lamb and saute over low heat for 5 minutes.
  • Add the cinnamon, water and sugar and mix well. Increase the heat to moderate and cook for about 40 minutes, or until the meat is tender.
  • The sauce will darken.
  • Drain the prunes and add them to the lamb with the raisins, almonds and pear.
  • Simmer for 15 minutes more.
  • Remove the pan from the heat and stir in the orange blossom water.
  • Serve at room temperature with rice, salad and bread.
  • Serves 4 to 6 with other dishes.

Categories: African  Stove 

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