Lham Lahlou

Ingredients

• 700 g lamb shoulder, cut into 4 cm pieces
• 250 g pitted prunes
• 60 g raisins
• 80 g caster sugar
• 2 cinnamon sticks
• 50 g butter
• 1 tbsp orange blossom water
• Large pinch saffron threads
• 1/2 tsp ground cinnamon
• 700 ml water
• 50 g blanched almonds
• 1 tbsp sunflower oil

Before you cook

• Soak the prunes and raisins in warm water for 15 minutes, then drain them.
• Crumble the saffron into 2 tablespoons of warm water and leave it to steep.

Steps

1. Melt the butter in a heavy pot over medium heat.
2. Add the lamb and turn the pieces in the butter for 5 minutes, keeping them pale rather than browned.
3. Pour in the water and add the cinnamon sticks and the saffron liquid.
4. Bring to a boil, then lower the heat, cover and simmer for 45 minutes, until the lamb is tender.
5. Fry the almonds in the sunflower oil in a small pan for 2 minutes, until golden, then lift them onto kitchen paper.
6. Add the drained prunes and raisins to the lamb.
7. Stir in the sugar and the ground cinnamon.
8. Simmer uncovered for 20 minutes, so the liquid reduces and thickens around the fruit.
9. Shake the pot occasionally instead of stirring, so the prunes stay whole.
10. Cook until the sauce coats the back of a spoon and looks glossy and dark.
11. Stir in the orange blossom water and take the pot off the heat.
12. Scatter the fried almonds over the top and serve warm, with bread to mop up the syrup.