Lamb tagine with dried fruit, Lham lahlou

Lham lahlou (لحم لحلو, طاجين لحلو) one of the jewels of the Algerian cuisine, a festive dish mythical (weddings, engagements ...), also prepared during the month of Ramadan, or even the reception of guests especially when wants them to honor

This is a dish that all Algerians love, and it's worth it, a mixture of sweet, salty, mellow and crisp, and a subtle scent of orange blossom and cinnamon. A true gastronomic journey.

Personal Touch
      I add vanilla that blends well with orange blossom and cinnamon.
I do not put much sugar good for keeping the flavor of dried fruit
-at the base there as almonds, I added other fruit dry, it adds more flavor, and the different mix of dried fruit is delicious.
-assay of the orange blossom is important, it is there to flavor the dish and not to drown
ingredient:
-500 Kg of lamb or mutton (I price collar)
-2 Onions, chopped
-1 Tablespoon of smen
-250 G of dried prunes
-250 G of dried apricots
-2 Fighting cinnamon
-1 / 2 tsp ground cinnamon
-dye or pure saffron saffron
-Salt and pepper
-2 Tsp vanilla extract (optional)
-6 Tbsp sugar mold (you can substitute sugar with honey)
-8 Tbsp orange blossom
-a few blanched almonds
-some pistachios (optional)
-some nuts (optional)
some nuts (optional)

Preparation:

-fry the onion in a cocotte with smen, add meat, turning from time to time, add the spices, salt and pepper, cover with water up to the meat and cook, the cooking time will depend on your meat
-parallel, cooked prunes and apricots steamed couscous in the same but separate
-once the meat cooked, remove and reserve well to lime
-get the sauce and filtered with a sieve
share-the sauce obtained in two pans
-put in the prunes and apricots in one another
I said for prunes and we must do the same for apricots
-then put the pan over a medium heat sauce with prunes, add tablespoon of sugar, tablespoon of orange blossom, teaspoon of vanilla extract, a pinch of cinnamon, toss with a wooden spoon and cook until reduced and caramelized
-fry the almonds with a little oil
-the other dried fruit and toast in the oven a few minutes, especially hazelnuts for removing the skin
-prepare the dish with meat in the center, in turn dry fruits

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