|Margarita's International Recipes|
This is a delicious, sweet (but not too sweet) lamb dish traditionaly eaten during Ramadan. It doesn't use salt so as to not cause thirst the next day, though you may want to add it to the meat for added flavor.
I served this recipe with buttered cuscus and it was absolutely wonderful. I just wish there had been any leftovers!
2 1/2lbs lamb, cubed 3 tabsp. butter 1/2 tsp. ground cinnamon 3 cups water 1/4 cup sugar 15 prunes, soaked in water for one hour and then drained 2 tbsp. raisins 2 tbsp. almonds 1 pear, peeled and cubed 1/4 cup orange juice.
Melt the butter in a pan, add the lamb and saute over low heat for 5 minutes. Add the water, sugar and cinnamon and mix well. Cook in moderate heat for about 40 minutes. Add prunes, raisins, almonds and pear. Simmer for 15 more minutes. Add orange juice, mix well and serve.
Adapted from The Great Book of Couscous