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2026-01-30T13:00:08Z

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{{#seo:
|title=El ham lahou (Ramadan lamb), a fruit recipe
|titlemode=replace
|keywords=#lamb #butter #orangeflowerwater #ghee #raisins #almonds #prunes #pear #stock #dried #simmer
|hashtagrev=032020
|description=This lamb stew is eaten in Algeria after a day of fasting during Ramadan
}}

This [[Lamb|lamb]] [[Stew|stew]] is eaten in Algeria after a day of fasting during Ramadan. This recipe is served at room temperature, so don't forget to adjust your cooking times accordingly.

Having mode this delicious dish, it's evident that the [[butter]] or [[ghee]] is an important ingredient in this fairly rich dish, It would not be the same with less.
{{recipesummary
|TotalCalories = 4003
|PortionCalories = 1000
|DatePublished=19th January 2013
|Author=JuliaBalbilla
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 2 hours 30 minutes
|PrepTime = 1 hour, 15 minutes
|CookTime = 1 hour 15 minutes
|Image = [[Image:El ham lahou (Ramadan lamb) recipe.jpg|middle|none|alt=Electus]]

}}
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<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">

 
====Best recipe review====

''Nice''

5/5

Love the pear too

 [[User:PSmith|Paul R Smith]] 
</tr></td>
</table>
[[Image:El ham lahou (Ramadan lamb) cooling.jpg|thumb|300px|right|Cooling down]]
{{RecipeIngredients
| 50 g [[Butter|butter]]
| 900 g [[Lamb|lamb]], cut into 6cm (2½”) pieces
| ½ teaspoon [[Ground cinnamon|ground cinnamon]]
| 750 ml water or [[Stock|stock]]
| 50 g [[Sugar|sugar]]
| 12 [[Dried|dried]] [[Prunes|prunes]], soaked in water for one hour
| 2 tablespoons [[Raisins|raisins]]
| 2 tablespoons whole [[Almonds|almonds]], [[Blanched|blanched]]
| 1 firm [[Pear|pear]], peeled and cut into [[Wedges|wedges]]
| 30 ml [[Orange flower water|orange flower water]]
}}
===Method===

{{RecipeMethod
| Melt the [[Butter|butter]] in a pan, add the [[Lamb|lamb]] and [[Saute|saute]] over low heat for 5 minutes.
| Add the [[Cinnamon|cinnamon]], water or [[Stock|stock]] and [[Sugar|sugar]] and mix well.
| Increase the heat to moderate and cook (covered) for about 40 minutes, or until the [[Meat|meat]] is tender.
| Drain the [[Prunes|prunes]] and add them to the [[Lamb|lamb]] with the [[Raisins|raisins]], [[Almonds|almonds]] and [[Pear|pear]].
| [[Simmer]] for a further 15 minutes.
| Remove the pan from the heat and stir in the [[Orange flower water|orange flower water]].
| Allow to cool a little.
}}
===Serving suggestions===
Serve at room temperature with [[couscous]] or [[Rice|rice]] or [[Salad|salad]] and [[Bread|bread]].
===Chef's note===
As usual, I didn't read the recipe properly when shopping and bought a small [[leg of lamb]]. I removed the meat from the bone, but have included the bone in the cooking process just for the flavour.

I used a few substitutions when I made this:
* [[Ghee]] instead of [[butter]]
* [[jaggery]] instead of sugar
* The chopped flesh of half an [[orange]] with the grated [[zest]] of a third of an orange instead of the [[Orange flower water|orange flower water]].
{{RecipeLine}}
[[Category:Recipes|El ham lahou (ramadan lamb)]]
[[Category:Algerian recipes|El ham lahou (ramadan lamb)]]
[[Category:Lamb recipes|El ham lahou (ramadan lamb)]]
[[Category:Main courses|El ham lahou (ramadan lamb)]]
[[Category:Meat recipes|El ham lahou (ramadan lamb)]]
[[Category:North African recipes|El ham lahou (ramadan lamb)]]
[[Category:Stews and casseroles|El ham lahou (ramadan lamb)]]
[[Category:Fruit recipes]]
[[Category:Favourite recipes]]
[[Category:Stewed, braised or pot roasted]]
[[Category:Unusual recipes]]

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