Sunday, March 23, 2008

Sweet Lamb for Ramadhan


· 1 lb lamb
· 12 dried prunes
· 1 firm pear
· 3 cups water
· ¼ cup sugar
· 3 Tbsp butter

· 2 Tbsp orange blossom water

· 2 Tbsp white raisins

· 2 Tbsp whole blanched almonds

· ½ tsp cinnamon, ground


Cut the lamb into 2 to 3 inch pieces.
Soak the prunes in water for 1 to 2 hours, remove the pits.
Peel and core the pear and cut into wedges.

Melt the butter in a pan, over low heat and then add the lamb. Sauté over low heat for 5 minutes.

Then add the cinnamon, water and sugar and mix well. Increase the heat to moderate and cook for approximately 45 minutes or until the meat is tender to a fork. The sauce will become darker.

Drain the prunes and add them to the lamb with the raisins, almonds and pear. Simmer for a further 15 minutes, remove the pan from heat and stir in the orange blossom water.

Normally served at room temperature with rice, salad and bread. This Sweet Lamb dish is eaten after a day of fasting during the Muslim holy celebration of Ramadhan. It is cooked without salt to prevent thirst the next day for those fasting. Something that can be extremely important in hot desert areas.

However, this recipe for Sweet Lamb has given us a really different and delicious way to prepare lamb. You don't have to wait for a period of fasting to enjoy this different way of preparing lamb.

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