Lahm lhalou (Sweet Meat)

Lahm Lhalou Recipe - Sweet Meat from Algeria with Cinnamon and Orange Juice

Region / culture: Algeria | Preparation time: 15 minutes | Cooking time: 1 hour 15 minutes | Servings: 4

Introduction

Lahm lhalou, also known as Sweet Meat, is a traditional Moroccan dish that combines the savory flavors of lamb with the sweetness of prunes and almonds. This dish is a perfect balance of sweet and savory, making it a favorite among those who enjoy unique and flavorful dishes.

History

Lahm lhalou has been a staple in Moroccan cuisine for centuries. The combination of meat, fruit, and nuts is a common theme in Moroccan cooking, and this dish is a perfect example of that. The sweet and savory flavors of this dish are a reflection of the diverse influences that have shaped Moroccan cuisine over the years.

Ingredients

2 lb (907 g) boneless lamb, cut into 0.75-inch cubes
1 cinnamon stick, 3 inches long
0.5 tsp salt
1 cup water
2 tsp oil
2 tsp orange juice
0.33 cup blanched almonds
1 and a half cups pitted prunes
0.67 cup sugar

How to prepare

1) Sprinkle the lamb with salt. Cook the lamb in a medium saucepan with oil, 0.5 units at a time, until lightly browned.
2) Remove the lamb and set it aside.
3) Add almonds, sugar, and a cinnamon stick to the pan drippings. Stir well and add water and orange juice.
4) Bring the mixture to a boil, stirring constantly.
5) Add the lamb, cover, and simmer for 1 hour or until tender. Stir in prunes 15 minutes before the end of cooking.
6) Remove the cinnamon stick before serving.

Variations

For a vegetarian version, you can substitute the lamb with tofu or chickpeas.
You can also add other dried fruits such as apricots or raisins for a different flavor profile.

Cooking Tips & Tricks

Make sure to brown the lamb before adding it to the saucepan. This will help to seal in the juices and create a more flavorful dish.

- Be sure to stir the mixture constantly when bringing it to a boil to prevent burning.

- Adding the prunes towards the end of cooking will ensure that they maintain their shape and texture.

Serving Suggestions

Lahm lhalou is traditionally served with couscous or rice. It can also be enjoyed with a side of roasted vegetables or a fresh salad.

Cooking Techniques

This dish is cooked using a combination of sautéing and simmering techniques to ensure that the lamb is tender and flavorful.

Ingredient Substitutions

If you don't have prunes, you can substitute them with dried apricots or raisins. You can also use chicken or beef instead of lamb.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits, making it even more delicious.

Presentation Ideas

Serve Lahm lhalou in a large serving dish garnished with fresh parsley or mint leaves for a pop of color.

Pairing Recommendations

This dish pairs well with a glass of Moroccan mint tea or a bold red wine such as a Syrah or Merlot.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

Calories: 420 per serving

Carbohydrates

Carbohydrates: 38g per serving

Fats

Total Fat: 18g per serving

Proteins

Protein: 32g per serving

Vitamins and minerals

This dish is a good source of iron, vitamin C, and vitamin A.

Alergens

This dish contains nuts (almonds) and may not be suitable for those with nut allergies.

Summary

Lahm lhalou is a nutrient-rich dish that provides a good balance of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals, making it a healthy and satisfying meal option.

Summary

Lahm lhalou is a delicious and flavorful Moroccan dish that combines the sweetness of prunes and almonds with the savory flavors of lamb. This dish is nutrient-rich and satisfying, making it a perfect meal option for any occasion.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Lahm lhalou, also known as Sweet Meat. It was a warm summer day and I was visiting my friend Fatima, who lived in a small village in Morocco. Fatima was known for her delicious cooking and she had promised to teach me how to make one of her most prized recipes.

As we sat in her cozy kitchen, surrounded by the aroma of spices and simmering pots, Fatima began to share the story behind the dish. She told me that Lahm lhalou was a traditional Moroccan dish that was often served during special occasions such as weddings and holidays. It was a dish that brought families together and left everyone feeling satisfied and content.

Fatima's recipe for Lahm lhalou was a carefully guarded secret, passed down through generations of her family. She had learned how to make it from her grandmother, who had learned it from her own mother. As she shared the ingredients and cooking techniques with me, I could see the pride and love she had for this dish shining through in her eyes.

The key to making Lahm lhalou, Fatima explained, was in the slow cooking process and the careful balance of sweet and savory flavors. The dish consisted of tender chunks of lamb cooked in a sweet and tangy sauce made from honey, dried fruits, and a blend of aromatic spices such as cinnamon, cumin, and ginger. It was a dish that required patience and attention to detail, but the end result was always worth the effort.

As we worked together in the kitchen, Fatima guided me through each step of the recipe, offering tips and tricks that had been passed down to her from her ancestors. She showed me how to brown the meat to create a rich flavor base, how to slowly simmer the sauce to allow the flavors to meld together, and how to adjust the seasoning to achieve the perfect balance of sweet and savory.

As the dish cooked, filling the kitchen with a tantalizing aroma, Fatima shared stories of her family and their traditions surrounding food. She spoke of the joy and comfort that came from sharing a meal with loved ones, of the memories that were created around the dinner table, and of the importance of preserving these traditions for future generations.

Finally, after hours of simmering and stirring, the Lahm lhalou was ready. Fatima carefully plated the dish, garnishing it with toasted almonds and fresh herbs, and we sat down to enjoy the fruits of our labor. The meat was tender and flavorful, the sauce rich and complex, and each bite was a symphony of sweet and savory flavors that lingered on the palate.

As we ate, Fatima smiled at me, her eyes twinkling with pride. "Now you know the secret of Lahm lhalou," she said. "Remember to pass it on to your own family, so that this dish can continue to bring joy and connection for generations to come."

And so, with the taste of Sweet Meat still lingering on my tongue, I left Fatima's kitchen that day with a heart full of gratitude and a newfound appreciation for the power of food to bring people together. The recipe for Lahm lhalou had not only taught me a new dish to add to my culinary repertoire, but had also given me a deeper understanding of the rich tapestry of traditions and stories that surround food in cultures around the world. And for that, I will always be grateful to my dear friend Fatima and her delicious recipe for Sweet Meat.