About This Dish
A luxuriously sweet meat dish traditionally served during Ramadan as a main course or dessert. Lamb is braised with a medley of dried fruits — prunes, apricots, raisins, and dates — in a sauce of honey, cinnamon, and orange blossom water. The name literally means "sweet meat." While it may sound unusual to Western palates, lham lahlou is a cornerstone of Fassi cuisine and represents the highest expression of Moroccan sweet-savory traditions. It is served at the most prestigious family gatherings and is the dish that most challenges foreign visitors' flavor expectations.
Ingredients
- 800 g Lamb shoulder, cubed
- 150 g Prunes
- 100 g Dried apricots
- 100 g Raisins
- 100 g Pitted dates
- 4 tbsp Honey
- 2 tsp Ground cinnamon
- 2 tbsp Orange blossom water
- 1/2 tsp Saffron
- 50 g Butter
- 100 g Toasted almonds
- 2 tbsp Toasted sesame seeds
- to taste Salt
Instructions
- 1
Braise lamb with butter, saffron, cinnamon, salt, and water for 1.5 hours.
- 2
Add all dried fruits, honey, and orange blossom water.
- 3
Cook uncovered 30 minutes until sauce is thick and syrupy.
- 4
Arrange on a platter. Top with toasted almonds and sesame seeds.
Tips & Tricks
- The sauce should be as thick as honey when done.
- Orange blossom water added at the end keeps its fragrance.
- This is meant to be very sweet — it is not a savory dish.