| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Algerian |
Lamb, Algerian, Holiday |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 1 |
lb |
Lamb; in 3-inch pieces |
| 1/2 |
ts |
Cinnamon, ground |
| 3 |
c |
Water |
| 1/4 |
c |
Sugar |
| 12 |
|
Dried prunes soaked in water for one hour |
| 2 |
tb |
White raisins |
| 2 |
tb |
Whole blanched almonds |
| 1 |
|
Firm pear; peel/core/wedges |
| 2 |
tb |
Orange blossom water |
INSTRUCTIONS
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.
1. 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.
2. 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.
Source: "The Great Book of Couscous" by Copeland Marks
Posted to MM-Recipes Digest V3 #347
From: Linda Place <placel@worldnet.att.net>
Date: Thu, 19 Dec 1996 04:25:29 +0000
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”