Lham b'l-'ayn, Algerian Braised Lambshanks with Prunes, Jarrets d'Agneau aux Pruneaux

Sweet meat dishes are another Ramadan specialty. This version is unctuous and sweetened in layers with caramelized vegetables, dried fruits and honey. But it is not cloying when eaten in the proper quantities with other dishes to refresh the palate.

I have been omitting serving sizes intentionally. If an Algerian family of twelve has three lamb shanks, well then that's feeding twelve mouths. If an Algerian family of four has three lamb shanks, well then that's feeding four mouths.

The Algerian way of eating is always communal. A sense of sharing and consideration is inherently built into this concept.

I am aware that I have been presenting alot of meat dishes. I mentioned early on that the Zadi family ate much more meat than is typical. The Algerian diet for the most part is composed of whole grains, legumes and vegetables much more so than meat.

Ingredients:

3 lamb shanks
3 jarrets d'agneaux

1 tablespoon of semolina flour
1 cuillere a soupe de semoule

1 carrot chopped
1 carrote

1 medium onion chopped
1 oignon

100 grams of prunes
Pruneaux

100 grams of dried apricots
Abricots seches

100 grams of almonds
Amandes

1 tablespoon of honey
1 cuillere a soupe de miel

1 teaspoon of turmeric
1 cuillere a cafe de curcuma

2 pinches of saffron
2 pincees de safran

Salt
Sel

Olive oil
Huile d'olive

Method:

1) Add the lamb, carrot and onion to a dutch oven with about 6 tablespoons of olive oil. Sprinkle on about 1 tablespoon of salt and the semolina flour. Cook over medium heat for about 20 minutes. The lamb will not brown much at all, but the carrots and onions will begin to caramelize just a bit. Lower the heat if they begin to color too quickly. Turn the shanks midway through cooking.

2) Add the turmeric and almonds plus 1 cup of water. Cook on very low heat for about 2- 2 1/'2 hours, turn the meat every 30 minutes or so, add more water if the sauce reduces too much.

3) Add the safran, prunes and apricots, stir. Cook for 20 minutes, add the honey and turn up the heat to reduce the sauce. It should be thick enough to coat the back of a spoon. The meat should be very tender, almost falling off the bone.

 

 

Algeria Algerian Cuisine Algerian Recipes Algerian Food Algerian dishes Cuisine Algerienne Recettes  Algerienne North African cuisine Maghreb Cuisine

Comments

[elizabeth]

This looks absolutely delicious. Can't wait to make it. Great website, wonderful recipes.

[children jewelrycrafts]

Ramadan, this is very sacred for them and holy. Time for fasting and abstening. So they have also special food to eat like Algerian Braised Lambshanks. Nice getting idea about your recipe of food.

[joey]

This sounds wonderful, not only the mix of flavors (I am
getting hungry just imagining it!) but also because of the
fact that I love lamb shanks! :)

I just got back from a trip to Egypt and brought back with
me an Egyptian cook book. I have already tried out one
recipe of lamb and saffron and cinnamon and apricots. I
would love anything you could share about typical
Northern African flavors, and any tips you could give me :)

[Farid Zadi]

Meric Pascale,

I enjoy your recipes and photos as well. :-)

[pascale]

Thanks for your recipe, sounds and looks very nice.