The name of the dish stands for sweet meat, this lamb dish is pumped with various dulcifying ingredients that give it a deep aroma and an irresistible taste. It may be a good way to introduce the usually strong tasting lamb to your children! An Algerian favorite recipe often used to break fast with, served along side various other dishes or simple accompanied by a grain.
2 lb lamb, boneless – 3/4″” cubes
1 cinnamon stick
1/2 tsp salt
1 cup water
2 tbsp oil
2 tbsp orange juice
1/3 cup almonds, blanched
1 1/2 cup prunes, pitted
2/3 cup sugar
1. Sprinkle the lamb with salt. Cook lamb in medium saucepan in oil, 1/2 at a time until lightly browned. Remove lamb and reserve.
2. Add almonds, sugar, cinnamon stick to pan drippings. Stir well – add water and orange juice (or orange-flavoured liqueur).
3. Bring to a boil, stirring constantly. Add lamb, cover and simmer 1 hour or until tender.
4. Stir in prunes 15 minutes prior to the end of the cooking. Remove cinnamon stick before serving.