To prepare this dish, you can take ready-made canned chickpeas, this will significantly save time. Il am lahlu is more of a weekend dish. The languor process takes a long time, but the meat is soft and tender, and the fruit makes its taste very interesting.
Purpose: For lunch / For dinner
Main Ingredient: Meat / Lamb / Cereals / Couscous
Dish: Hot dishes
Cuisine geography: African
- Prunes - 150 Grams
- Orange - 2 Pieces
- Butter - 50 grams
- Garlic - 4 Cloves
- Onions - 2 Pieces
- Cinnamon - 1 Teaspoon
- Zira - 1/2 Teaspoon
- Lamb Pulp - 1 Kilogram
- Chickpeas - 150 Grams
- Pear - 1 Piece
- Couscous - 300 Grams
- Parsley - 1 Bunch
How to make "Il am lahlu"
Soak the chickpeas overnight. Rinse, cover with water b boil for 1.5 hours. Throw in a colander.
Pour prunes with orange juice and leave for 1 hour.
Melt the butter in a large skillet, fry the finely chopped onions and garlic. Add cumin, cinnamon. Simmer for 15 minutes.
Cut the lamb into medium pieces. Place in a skillet. Add prunes with juice, salt. Pour in a little boiling water and simmer for 1 hour over low heat.
Cut the pear into cubes. Add to the skillet with chickpeas. Cook for another 30 minutes.
Prepare couscous according to the instructions, season to taste.
Place couscous and meat on plates and sprinkle with chopped parsley. Enjoy your meal!