Lham Lahlou

Place the lamb pieces in a heavy pot, cover with water by 5cm, add the cinnamon stick and a pinch of salt. Bring to a boil, skim any foam, then reduce heat and simmer covered for 45-50 minutes until the lamb is very tender.

While the lamb simmers, soak the prunes, apricots, and raisins in warm water for 20 minutes to plump them. Drain and set aside. Toast the blanched almonds in a dry skillet until golden.

Remove the lamb from the broth and set aside. Strain the broth and return 2 cups to the pot. Add the honey, ground cinnamon, nutmeg, and butter. Stir until the honey dissolves and the sauce is smooth.

Add the drained dried fruits to the sweetened broth. Simmer uncovered for 15 minutes until the fruits are very soft and the sauce has thickened to a syrupy consistency that coats the back of a spoon.

Return the lamb to the pot and nestle it among the fruits. Simmer together for 10 minutes, spooning the sweet sauce over the lamb repeatedly to glaze it. The lamb should become golden and caramelized.

Add the rose water and toasted almonds in the last minute of cooking, folding them in gently. The rose water adds a subtle floral note that ties all the flavors together.

Transfer to a deep serving platter, arranging the lamb in the center surrounded by the glistening fruits and almonds. Drizzle the remaining sweet sauce over everything and serve immediately.