Cook Along: Lham Lahlou — The Culinary Codex

Cook Along: Lham Lahlou

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800g lamb shoulder, cut into large pieces
200g pitted prunes
150g dried apricots
100g golden raisins
100g blanched almonds
3 tablespoons honey
2 tablespoons butter
1 cinnamon stick
1 teaspoon ground cinnamon
1/2 teaspoon rose water
1/4 teaspoon ground nutmeg
Salt to taste

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