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El Ham Lahlou (Sweet Lamb For Ramadhan)



4 Servings
3 T butter
1 lb lamb,in 3-inch pieces
1/2 t cinnamon,ground
3 c water
1/4 c sugar
12 prunes soaked in water,Dried
- for on,e hour
2 T white raisins
2 T whole almonds,Blanched
1 firm pear,peel/core/wedges
2 T orange blossom water


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.













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