Here’s a delicious recipe for Moroccan Lamb with Prunes (Lham bel Barkouk) in English:
Moroccan Lamb with Prunes (Lham bel Barkouk)
A sweet and savory slow-cooked lamb dish with prunes, almonds, and aromatic spices.
Ingredients:
- 1 kg (2.2 lbs) lamb (shoulder or leg), cut into large pieces
- 2 large onions, finely chopped
- 3 cloves garlic, minced
- 1 tsp ground ginger
- 1 tsp ground cinnamon (+ extra for garnish)
- ½ tsp turmeric
- ½ tsp black pepper
- 1 pinch saffron threads (optional, soaked in warm water)
- 2 tbsp olive oil or butter
- 1 cup pitted prunes (soaked in water for 30 mins)
- 1 tbsp honey (or to taste)
- 1 tsp orange blossom water (optional)
- ½ cup toasted almonds (for garnish)
- Salt to taste
- Fresh cilantro or parsley (for garnish)
Instructions:
- Brown the Lamb:
- Heat oil/butter in a large pot. Sear the lamb pieces on all sides until browned. Remove and set aside.
- Cook the Onions & Spices:
- In the same pot, sauté onions until soft. Add garlic, ginger, cinnamon, turmeric, black pepper, and saffron. Stir for 1 minute.
- Simmer the Lamb:
- Return the lamb to the pot. Add 2 cups of water (or enough to cover the meat). Cover and simmer on low heat for 1.5–2 hours until tender.
- Prepare the Prunes:
- In a separate pan, simmer the soaked prunes with honey, a little cinnamon, and orange blossom water (if using) for 10–15 mins until soft and glazed.
- Combine & Serve:
- Once the lamb is tender, adjust salt and spices. Add the glazed prunes and simmer together for 5–10 mins.
- Garnish with toasted almonds, fresh herbs, and a sprinkle of cinnamon.
Serving Suggestion:
- Traditionally served with bread (khobz) or couscous.
Enjoy this rich, sweet, and fragrant Moroccan delicacy! 😊