SacObserver.com [SOUL] Main Dish: Sweet Lamb

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Posted: 05.01.03 @ 3 p.m. Sweet Lamb

This Algerian dish is normally eaten after a day of fasting during the Muslim holy celebration of Ramadhan. It is cooked without salt to prevent thirst the next day for those fasting - something that can be extremely important in hot desert areas. This has created a different and delicious way to prepare lamb.

INGREDIENTS
	SHOPPING LIST
	_____	1 lb lamb
	_____	12 dried prunes
	_____	1 firm pear
	_____	3 cups water
	_____	1/4 cup sugar
	_____	3 tbsp butter
	_____	2 tbsp orange blossom water
	_____	2 tbsp white raisins
	_____	2 tbsp whole blanched almonds
	_____	1/2 tsp cinnamon, ground

Sweet Lamb

1. Cut the lamb into 2 to 3 inch pieces.

COOKING TOOLS

2. Soak the prunes in water for 1 to 2 hours, remove the pits.

3. Peel and core the pear and cut into wedges.

4. Melt the butter in a pan, over low heat and then add the lamb. Sauté over low heat for 5 minutes and then add the cinnamon, water and sugar and mix well.

5. Increase the heat to moderate and cook for approximately 45 minutes or until the meat is tender to a fork. The sauce will become darker.

6. Drain the prunes and add them to the lamb with the raisins, almonds and pear.

7. Simmer for a further 15 minutes, remove the pan from heat and stir in the orange blossom water.

8. Normally served at room temperature with rice, salad and bread.

Materials are reprinted with permission from Michael Tracey and Africhef.com.This recipe is an excerpt from the book "African Recipes: Real Food From Africa" by Michael Tracey. Buy the book online or download the e-version at Africhef.com.