El Ham Lahlou
1/2 kg lamb or beef
1 hard apple
3 cups of water
¼ cup of sugar
3 tablespoons of butter
2 tablespoons of orange water
2 tablespoons of light raisins
2 tablespoons of whole blanched almonds
1/2 tsp of powdered cinnamon
Cut the meat into portions.
Prunes are soaked in water for two hours.
Then remove the stones.
Peel the apple and clean it from seeds.
Cut into slices.
Meat is fried briefly in a little oil.
Sprinkle with cinnamon and sugar, pour water and mix well.
Cook for 45 minutes, until the meat is tender and the sauce becomes darker.
Drain plums and add them to the meat along with raisins, almonds and apple.
Boil until bubbles.
Then pull from the heat and pour orange water. Stir.
The dish is traditionally for the holy month of Ramadan.
So it is usually made without salt not to feel thirsty during the day when it should be taken food and liquids.