Sweet Lamb Tagine (Tajine Lahlou)
طاجين الحلو Tajine LahlouSay it: tah-JEEN lah-LOO
Tajine Lahlou is a fragrant Algerian sweet lamb stew traditionally prepared during Ramadan to break the fast. Tender pieces of lamb are slowly simmered with prunes, dried apricots and almonds in a delicate syrup scented with orange blossom water and cinnamon. The contrast of savory meat, sweet fruit and toasted nuts creates a luxurious balance of flavors that feels both comforting and festive. It is usually served as a main dish in Algerian homes across the country.
Sweet Lamb Tagine (Tajine Lahlou)
طاجين الحلو, Tajine Lahlou
Pronounced tah-JEEN lah-LOO
- Serves
- 4
- Prep
- 25 min
- Cook
- 1 hr 30 min
- Total
- 1 hr 55 min
- Level
- Medium
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Heat the oil in a large heavy-bottomed pot or tagine over medium-high heat. Brown the lamb chunks in batches until golden on all sides, about 6-8 minutes per batch. Transfer to a plate.
In the same pot, add the chopped onions and cook until soft and lightly golden, about 8 minutes. Return the lamb to the pot.
Stir in the cinnamon, ginger, nutmeg, salt and pepper. Pour in the water, bring to a boil, then reduce to a gentle simmer. Cover and cook for 50-60 minutes until the lamb is almost tender.
While the meat cooks, place the prunes and apricots in separate bowls, cover with hot water and soak for 20 minutes. Drain and set aside.
Add the sugar and orange blossom water to the pot. Stir gently to dissolve the sugar, then add the drained prunes and apricots. Simmer uncovered for 15-20 minutes until the sauce thickens into a glossy syrup and the meat is very tender.
In a small skillet, melt the butter over medium heat. Add the blanched almonds and cook, stirring often, until golden and fragrant, about 4 minutes. Remove from heat.
Taste the tagine and adjust sweetness or seasoning if needed. Transfer to a serving dish and scatter the toasted almonds on top.
Serve hot.
Regional variants
Some Algerian families add a handful of raisins or a few dates along with the prunes and apricots. A modern touch is to finish with a light dusting of toasted sesame seeds.
Cook's notes
- Choose lamb shoulder for the best balance of tenderness and flavor; avoid very lean cuts.
- Soak the dried fruit while the lamb simmers so the timing works smoothly.
- If the syrup becomes too thick before the meat is tender, add a splash of water.
Serve with
Warm Algerian bread or couscous and mint tea.
Make ahead and storage
This dish tastes even better the next day. Refrigerate up to 3 days and reheat gently on the stove, adding a little water if needed.
