Sweet Lamb for Ramadan

submitted by rcoen

1 lb lamb
12 dried prunes
1 firm pear
3 cups water
1/4 cup sugar
3 Tbsp butter
2 Tbsp orange blossom water
2 Tbsp white raisins
2 Tbsp whole blanched almonds
1/2 tsp cinnamon, ground

Cut the lamb into 2 to 3 inch pieces. Soak the prunes in water for 1 to 2
hours, remove the pits. Peel and core the pear and cut into wedges.
Melt the butter in a pan, over low heat and then add the lamb. Saute over
low heat for 5 minutes. Then add the cinnamon, water and sugar and mix
well. Increase the heat to moderate and cook for approximately 45 minutes
or until the meat is tender to a fork. The sauce will become darker.
Drain the prunes and add them to the lamb with the raisins, almonds and
pear. Simmer for a further 15 minutes, remove the pan from heat and stir
in the orange blossom water. Normally served at room temperature with
rice, salad and bread. This Sweet Lamb dish is eaten after a day of
fasting during the Muslim holy celebration of Ramadhan. It is cooked
without salt to prevent thirst the next day for those fasting. Something
that can be extremely important in hot desert areas However, this recipe
for Sweet Lamb has given us a really different and delicious way to
prepare lamb. You don't have to wait for a period of fasting to enjoy
this different way of preparing lamb.


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