Lham b'l-'ayn

== Description ==
Algerian braised lamb shanks with prunes
== Ingredients ==
* 3 lamb shanks
* 1 tablespoon of semolina flour
* 1 carrot chopped
* 1 medium onion chopped
* 100 grams of prunes
* 100 grams of dried apricots
* 100 grams of almonds
* 1 tablespoon of honey
* 1 teaspoon of turmeric
* 2 pinches of saffron
* salt
* olive oil
== Directions ==
# Add the lamb, carrot and onion to a dutch oven with about 6 tablespoons of olive oil.
# Sprinkle on about 1 tablespoon of salt and the semolina flour.
# Cook over medium heat for about 20 minutes.
# The lamb will not brown much at all, but the carrots and onions will begin to caramelize just a bit.
# Lower the heat if they begin to color too quickly.
# Turn the shanks midway through cooking.
# Add the turmeric and almonds plus 1 cup of water.
# Cook on very low heat for about 2 – 2½ hours, turn the meat every 30 minutes or so, add more water if the sauce reduces too much.
# Add the saffron, prunes and apricots, stir.
# Cook for 20 minutes, add the honey and turn up the heat to reduce the sauce.
# It should be thick enough to coat the back of a spoon.
# The meat should be very tender, almost falling off the bone.
Category:Algerian Meat Dishes
Category:Ground turmeric Recipes
Category:Saffron Recipes
Category:Semolina Recipes
Category:Lamb shank or knuckle Recipes
Category:Dried apricot Recipes
Category:Almond Recipes
Category:Prune Recipes
Category:Carrot Recipes
Category:Onion Recipes
Category:Recipes that need photos