Lham b'l-'ayn

Lham b'l-'ayn Recipe from Algeria - Lamb Shanks with Prunes, Apricots, and Almonds

Region / culture: Algeria | Preparation time: 20 minutes | Cooking time: 2-2.5 hours | Servings: 3-4

Introduction

Lham b'l-'ayn, also known as Moroccan Lamb with Prunes and Apricots, is a traditional Moroccan dish that is bursting with flavor. This dish combines tender lamb shanks with sweet prunes, apricots, and almonds, creating a perfect balance of savory and sweet flavors.

History

Lham b'l-'ayn has been a staple in Moroccan cuisine for centuries. This dish is often served during special occasions and celebrations, as it is considered a luxurious and indulgent meal. The combination of savory lamb with sweet fruits and nuts is a classic Moroccan flavor profile that has stood the test of time.

Ingredients

3 lamb shanks
1 tbsp of semolina flour
1 chopped carrot
1 chopped medium onion
100 g of prunes
100 g of dried apricots
100 g of almonds
1 tbsp of honey
1 tsp of turmeric
2 pinches of saffron
salt
olive oil

How to prepare

In a dutch oven, combine the lamb, carrot, and onion with approximately 6 tbsp of olive oil.
Sprinkle 1 tbsp of salt and the semolina flour over the mixture.
Cook over medium heat for about 20 minutes.
The lamb will not brown significantly, but the carrots and onions will start to caramelize slightly.
Reduce the heat if they begin to brown too quickly.
Midway through cooking, turn the shanks.
Add turmeric, almonds, and 1 cup of water.
Cook over very low heat for about 2 – 2.5 hours, turning the meat every 30 minutes.
Add more water if the sauce reduces too much.
Stir in saffron, prunes, and apricots.
Cook for an additional 20 minutes.
Add honey and increase the heat to thicken the sauce.
The sauce should have a thick consistency that coats the back of a spoon.
The meat should be very tender, almost falling off the bone.

Variations

Substitute lamb shanks with chicken thighs or beef stew meat for a different flavor profile.
Add cinnamon or cumin for a warm and spicy kick.

Cooking Tips & Tricks

Make sure to brown the lamb shanks before adding the other ingredients to enhance the flavor of the dish.

- Cooking the lamb shanks over low heat for a long period of time will ensure that the meat is tender and falls off the bone.

- Adjust the sweetness of the dish by adding more or less honey, depending on your preference.

- Serve the dish with couscous or crusty bread to soak up the delicious sauce.

Serving Suggestions

Serve Lham b'l-'ayn with couscous, rice, or crusty bread.

- Garnish with fresh parsley or cilantro for a pop of color.

Cooking Techniques

Braising the lamb shanks over low heat ensures that the meat is tender and flavorful.

- Thickening the sauce with honey adds a rich and sweet flavor to the dish.

Ingredient Substitutions

Use dried figs or dates instead of prunes and apricots for a different flavor profile.

- Substitute almonds with pistachios or walnuts for a different texture.

Make Ahead Tips

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

Presentation Ideas

Serve Lham b'l-'ayn in a large serving dish with the sauce drizzled over the top. - Garnish with toasted almonds and fresh herbs for a beautiful presentation.

Pairing Recommendations

Pair Lham b'l-'ayn with a Moroccan salad or vegetable tagine for a complete meal.

- Serve with a glass of Moroccan mint tea for a refreshing beverage.

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, adding a splash of water if needed to loosen the sauce.

Nutrition Information

Calories per serving

400 per serving

Carbohydrates

35g per serving

Fats

20g per serving

Proteins

30g per serving

Vitamins and minerals

This dish is rich in vitamin A, vitamin C, iron, and calcium.

Alergens

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

Summary

Lham b'l-'ayn is a nutritious and balanced meal that provides a good source of protein, vitamins, and minerals. However, it is also high in fats and carbohydrates, so it should be enjoyed in moderation.

Summary

Lham b'l-'ayn is a classic Moroccan dish that is perfect for special occasions or gatherings. The combination of tender lamb shanks with sweet prunes, apricots, and almonds creates a flavorful and satisfying meal that is sure to impress. Enjoy this dish with couscous or crusty bread for a complete Moroccan dining experience.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe. It was many years ago, when I was just a young girl living in a small village in Morocco. My grandmother was known throughout the village for her delicious cooking, and I had always admired her skill in the kitchen.

One day, as I watched her prepare a feast for a special celebration, I noticed her pulling out a tattered old recipe book from a dusty old trunk in the corner of the kitchen. Curious, I asked her about it, and she told me that it was a collection of recipes passed down through generations of our family.

As she flipped through the pages, she came across a recipe for Lham b'l-'ayn, a traditional Moroccan dish made with lamb and prunes. My mouth watered as she described the dish, with its tender, flavorful meat and sweet, tangy prunes.

I begged her to teach me how to make it, and she agreed, her eyes twinkling with pride. She handed me a pen and paper and instructed me to write down the ingredients and instructions as she dictated them to me.

I listened intently as she explained each step, from marinating the lamb in a mixture of spices and herbs to slowly simmering it with the prunes until it was tender and juicy. She showed me how to infuse the dish with the flavors of cinnamon, ginger, and saffron, and how to balance the sweetness of the prunes with a touch of tangy lemon juice.

As we cooked together, she shared stories of her own childhood, of learning to cook from her own grandmother and experimenting with new ingredients and techniques. I could see the joy and love she poured into every dish she made, and I knew that I wanted to carry on that tradition in my own kitchen.

After hours of cooking and stirring, the Lham b'l-'ayn was finally ready. The aroma that wafted from the pot was intoxicating, and I couldn't wait to taste the fruits of our labor.

I scooped up a spoonful of the tender lamb and sweet prunes, savoring the rich, complex flavors that danced on my tongue. My grandmother watched me with a smile, her eyes twinkling with pride.

From that day on, Lham b'l-'ayn became a staple in our household, a dish that we would cook together on special occasions and holidays. I would often think back to that day in the kitchen, when I first learned the recipe from my grandmother, and how it had sparked a passion for cooking in me that would last a lifetime.

Now, as I stand in my own kitchen, surrounded by the aromas of spices and herbs, I can't help but feel grateful for the gift of that recipe, and the memories of cooking with my grandmother that will always stay with me. Cooking is not just about following instructions and measuring ingredients, but about sharing love and tradition with those we care about. And for that, I will always be thankful to my grandmother and the recipe for Lham b'l-'ayn that she passed down to me.