Lham Mhammar

What we know so far

Lham mhammar means "browned meat", and in western Algeria it is the wedding and baptism tajine: pieces of lamb simmered in a heavy pot with onion, garlic, a stick of cinnamon, a pinch of turmeric and ginger and a little saffron until the meat is tender and the sauce has reduced to a glossy coating, then served with a heap of hand-cut chips around it, or with fried almonds, raisins or sautéed green beans. It is different from the Moroccan mhammar, which is roasted in the oven; the Algerian one browns in its own fat and juices on the stove. A dish for any feast, and for a Friday.

The draft was written from 2 published sources and holds 10 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

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