Follow these steps for perfect results
lamb
cut into 2-3 inch pieces
prunes (dried)
soaked, pitted
pear (firm)
peeled, cored, cut into wedges
water
sugar
butter
orange blossom water
raisins (white)
whole almonds (blanched)
ground cinnamon
Cut lamb into 2-3 inch pieces.
Soak prunes in water for 1-2 hours and remove pits.
Peel and core the pear and cut into wedges.
Melt butter in a pan over low heat.
Add the lamb to the melted butter.
Sauté the lamb over low heat for 5 minutes.
Add cinnamon, water, and sugar to the pan.
Mix the ingredients well.
Increase the heat to medium.
Cook for approximately 45 minutes, or until the lamb is tender to a fork.
Observe that the sauce will become darker as it cooks.
Drain the soaked prunes.
Add the prunes, raisins, almonds, and pear to the lamb.
Simmer for a further 15 minutes.
Remove the pan from the heat.
Stir in the orange blossom water.
Expert advice for the best results
Adjust the sweetness by adding more or less sugar.
Use a good quality orange blossom water for the best flavor.
Serve with a side of couscous or rice to soak up the delicious sauce.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in a bowl, garnished with fresh mint and a sprinkle of almonds.
Serve with couscous or rice.
Serve with a side salad.
Pairs well with the sweetness and spice of the dish.
Complements the North African flavors.
Discover the story behind this recipe
Traditional dish served during Ramadhan.
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