Tajine Hlou

Name: Tajine Hlou
Yield: 2 servings
Cuisine: Algerian
Ingredients: 800g lamb shoulder, cut into large pieces; 200g pitted prunes; 150g dried apricots; 3 tbsp sugar; 1 cinnamon stick; 2 tbsp orange blossom water; 2 tbsp butter; Blanched almonds and sesame seeds, to garnish

طاجين الحلو/tah-ZHEEN LAH-loo/

Also known as: Tajine Lahlou, Lham Lahlou, Sweet Lamb Tagine

About this dish

A sweet lamb tagine cooked with prunes, dried apricots, cinnamon and orange blossom water.

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Ingredients

🐑800g lamb shoulder, cut into large pieces

🫐200g pitted prunes

🍑150g dried apricots

🍬3 tbsp sugar

🪵1 cinnamon stick

🌼2 tbsp orange blossom water

🧈2 tbsp butter

🌰Blanched almonds and sesame seeds, to garnish

Method

Serves 2

Melt the butter in a pot, add the lamb, cinnamon stick and a pinch of salt, and brown lightly.

Add water to just cover and simmer for about 1 hour until the meat is very tender.

Add the prunes, apricots and sugar and cook for 15–20 minutes until the fruit is plump and the sauce is syrupy.

Stir in the orange blossom water.

Serve garnished with toasted almonds and sesame seeds.

✓ What Makes it Authentic

Tajine lahlou (the 'sweet tagine') traditionally opens the first evening meal of Ramadan in Algeria, and is also served at weddings.

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