LAHM LHALOU - SWEET MEAT
2 lb Lamb, boneless - 3/4" cubes
1 ea Cinnamon stick - 3"
1/2 t Salt
1 c Water
2 T Oil
2 T Orange juice
1/3 c Almonds, blanched
1 1/2 c Prunes, pitted
2/3 c Sugar
1. Sprinkle lamb with salt. Cook lamb in medium saucepan
in oil, 1/2 at a time until lightly browned. Remove lamb, reserve. Add almonds,
sugar, cinnamon stick to pan drippings. Stir well - add water and orange juice
(or orange-flavored liqueur).
2. Bring to a boil, stirring constantly. Add lamb, cover,
simmer 1 hour or until tender. Stir in prunes 15 minutes prior to end of
cooking. Remove cinnamon stick before serving.
3. Normally part of a meal with other courses or as a main
dish served with Couscous.