{"id":3581,"date":"2026-07-22T10:19:45","date_gmt":"2026-07-22T10:19:45","guid":{"rendered":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-algeriens\/tajine-lham-lahlou\/"},"modified":"2026-07-22T10:19:45","modified_gmt":"2026-07-22T10:19:45","slug":"tajine-lham-lahlou","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-algeriens\/tajine-lham-lahlou\/","title":{"rendered":"Tajine lham lahlou"},"content":{"rendered":"\n<style>\n#recipe-fr-tajine-lham-lahlou{--bg:#f6f5f1;--card:#fff;--ink:#181a1b;--muted:#5c6063;--accent:#b07e2b;--deep:#1f2b32;--line:#e5e3db;font-family:Barlow,-apple-system,\"Segoe UI\",sans-serif;color:var(--ink);background:var(--bg);max-width:1040px;margin:auto;padding:52px 24px;line-height:1.65}#recipe-fr-tajine-lham-lahlou *{box-sizing:border-box}#recipe-fr-tajine-lham-lahlou .gj-serif{font-family:Georgia,serif;font-style:italic;color:var(--accent)}#recipe-fr-tajine-lham-lahlou .gj-h1{font-size:clamp(32px,4.6vw,48px);font-weight:300;line-height:1.08}#recipe-fr-tajine-lham-lahlou .gj-h1 b{font-weight:600}#recipe-fr-tajine-lham-lahlou .gj-sub,#recipe-fr-tajine-lham-lahlou .gj-cap{color:var(--muted)}#recipe-fr-tajine-lham-lahlou .gj-facts-grid{display:grid;grid-template-columns:repeat(2,1fr);gap:14px;margin:28px 0}#recipe-fr-tajine-lham-lahlou .gj-fact,#recipe-fr-tajine-lham-lahlou .gj-ing-group{background:var(--card);border:1px solid var(--line);border-radius:14px;padding:18px}#recipe-fr-tajine-lham-lahlou .gj-hero img{width:100%;height:auto;display:block;border-radius:14px}#recipe-fr-tajine-lham-lahlou .gj-sec{display:flex;align-items:center;gap:12px;margin:42px 0 18px}#recipe-fr-tajine-lham-lahlou .gj-sec:after{content:\"\";height:1px;background:var(--line);flex:1}#recipe-fr-tajine-lham-lahlou .gj-intro p,#recipe-fr-tajine-lham-lahlou .gj-prose p{margin:0 0 15px}#recipe-fr-tajine-lham-lahlou .gj-rail,#recipe-fr-tajine-lham-lahlou .gj-close{background:var(--deep);color:#edeae2;border-radius:14px;padding:24px;margin:36px 0}#recipe-fr-tajine-lham-lahlou .gj-ing-grid{display:grid;gap:18px}#recipe-fr-tajine-lham-lahlou .gj-ing-group li{padding:7px 0;border-top:1px solid var(--line)}#recipe-fr-tajine-lham-lahlou .gj-steps{list-style:none;counter-reset:n;padding:0}#recipe-fr-tajine-lham-lahlou .gj-steps li{counter-increment:n;border-top:1px solid var(--line);padding:13px 0}#recipe-fr-tajine-lham-lahlou .gj-steps li:before{content:counter(n) \". \";font-family:Georgia,serif;color:var(--accent)}#recipe-fr-tajine-lham-lahlou .gj-nutri-row{display:grid;grid-template-columns:repeat(3,1fr);background:var(--card);border:1px solid var(--line);border-radius:14px;overflow:hidden}#recipe-fr-tajine-lham-lahlou .gj-nutri-row div{padding:14px;border-right:1px solid var(--line)}@media(min-width:760px){#recipe-fr-tajine-lham-lahlou .gj-facts-grid{grid-template-columns:repeat(4,1fr)}#recipe-fr-tajine-lham-lahlou .gj-ing-grid{grid-template-columns:1fr 1fr}#recipe-fr-tajine-lham-lahlou .gj-nutri-row{grid-template-columns:repeat(6,1fr)}}@media print{#recipe-fr-tajine-lham-lahlou{background:#fff;color:#000;padding:0}#recipe-fr-tajine-lham-lahlou .gj-hero,#recipe-fr-tajine-lham-lahlou .gj-cap{display:none}#recipe-fr-tajine-lham-lahlou .gj-rail,#recipe-fr-tajine-lham-lahlou .gj-close{background:#fff;color:#000;border:1px solid #999}}\n<\/style>\n<article id=\"recipe-fr-tajine-lham-lahlou\" lang=\"fr\"><p class=\"gj-eyebrow\">Cuisine alg\u00e9rienne \u00b7 Recette<\/p><h2 class=\"gj-h1\"><b>Tajine lham lahlou<\/b> <span class=\"gj-serif\">\u00e0 l\u2019agneau, pruneaux et amandes<\/span><\/h2><p class=\"gj-sub\">Mijot\u00e9 alg\u00e9rien sucr\u00e9-sal\u00e9 d\u2019agneau, pruneaux et abricots, li\u00e9 par un sirop parfum\u00e9 \u00e0 la cannelle et \u00e0 la fleur d\u2019oranger.<\/p><div class=\"gj-facts-grid\"><div class=\"gj-fact\"><b>Rendement<\/b><br>6 portions<\/div><div class=\"gj-fact\"><b>Pr\u00e9paration<\/b><br>25 min<\/div><div class=\"gj-fact\"><b>Cuisson<\/b><br>75 min<\/div><div class=\"gj-fact\"><b>\u00c9nergie<\/b><br>\u2248 610 kcal<\/div><\/div><figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travelshelper.com\/fr\/wp-content\/uploads\/2026\/07\/Tajine-Lham-Lahlou-2.webp\" alt=\"Tajine lham lahlou pr\u00e9sent\u00e9 dans son format final, avec sa texture et sa garniture visibles\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\"><\/figure><p class=\"gj-cap\">Pr\u00e9sentation du plat termin\u00e9 dans le cadrage horizontal destin\u00e9 au contenu de l\u2019article.<\/p><div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Contexte et m\u00e9thode<\/h2><\/div><div class=\"gj-intro\"><p>Tajine lham lahlou appartient au r\u00e9pertoire culinaire alg\u00e9rien et se reconna\u00eet par une technique pr\u00e9cise plut\u00f4t que par une longue liste d\u2019ingr\u00e9dients. Mijot\u00e9 alg\u00e9rien sucr\u00e9-sal\u00e9 d\u2019agneau, pruneaux et abricots, li\u00e9 par un sirop parfum\u00e9 \u00e0 la cannelle et \u00e0 la fleur d\u2019oranger. La version pr\u00e9sent\u00e9e ici donne des quantit\u00e9s coh\u00e9rentes, des temp\u00e9ratures utiles et des rep\u00e8res visuels qui permettent de reproduire le r\u00e9sultat sans d\u00e9pendre d\u2019un mat\u00e9riel professionnel.<\/p><p>La r\u00e9ussite tient \u00e0 la ma\u00eetrise de mijotage. Les textures changent vite lorsque la chaleur est trop forte ou lorsque les temps de repos sont \u00e9court\u00e9s. La pr\u00e9paration suit donc une progression simple: mise en place, travail de la base, cuisson contr\u00f4l\u00e9e, puis repos ou service. Chaque \u00e9tape indique le signe concret attendu, qu\u2019il s\u2019agisse d\u2019une p\u00e2te souple, d\u2019une sauce r\u00e9duite, d\u2019une coloration r\u00e9guli\u00e8re ou d\u2019une temp\u00e9rature interne s\u00fbre.<\/p><p>Cette recette produit 6 portions. Les assaisonnements restent mesur\u00e9s afin que le caract\u00e8re du plat demeure lisible. Les variantes peuvent modifier le piquant ou certains aromates, mais elles ne changent ni la structure ni la m\u00e9thode centrale. Le r\u00e9sultat se sert chaud ou \u00e0 temp\u00e9rature indiqu\u00e9e, dans des portions adapt\u00e9es \u00e0 un repas familial.<\/p><\/div><div class=\"gj-rail\"><b>Recette en bref.<\/b> Mijot\u00e9 alg\u00e9rien sucr\u00e9-sal\u00e9 d\u2019agneau, pruneaux et abricots, li\u00e9 par un sirop parfum\u00e9 \u00e0 la cannelle et \u00e0 la fleur d\u2019oranger. Temps total: 100 minutes. Niveau: Interm\u00e9diaire.<\/div><div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Ingr\u00e9dients<\/h2><\/div><div class=\"gj-ing-grid\"><div class=\"gj-ing-group\"><ul><li><b>900 g d\u2019\u00e9paule d\u2019agneau en cubes<\/b><\/li><li><b>300 g de pruneaux<\/b><\/li><li><b>200 g d\u2019abricots secs<\/b><\/li><li><b>100 g de raisins secs<\/b><\/li><li><b>80 g d\u2019amandes mond\u00e9es<\/b><\/li><li><b>40 g de beurre clarifi\u00e9<\/b><\/li><li><b>100 g de sucre<\/b><\/li><li><b>1 b\u00e2ton de cannelle<\/b><\/li><li><b>1 c. \u00e0 caf\u00e9 de cannelle moulue<\/b><\/li><li><b>2 c. \u00e0 soupe d\u2019eau de fleur d\u2019oranger<\/b><\/li><li><b>700 ml d\u2019eau<\/b><\/li><li><b>6 g de sel<\/b><\/li><\/ul><\/div><div class=\"gj-ing-group\"><p><b>Allerg\u00e8nes et adaptations.<\/b> V\u00e9rifier les ingr\u00e9dients industriels pour le gluten, les fruits \u00e0 coque ou les sulfites selon la recette. Une substitution ne doit pas modifier le rapport liquide, mati\u00e8re s\u00e8che et mati\u00e8re grasse.<\/p><p><b>Mat\u00e9riel.<\/b> Balance, couteau, bols, spatule et r\u00e9cipient de cuisson adapt\u00e9 \u00e0 mijotage.<\/p><\/div><\/div><div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Pr\u00e9paration pas \u00e0 pas<\/h2><\/div><ol class=\"gj-steps\"><li>Faire dorer l\u00e9g\u00e8rement l\u2019agneau dans le beurre clarifi\u00e9 8 minutes. Ajouter sel, cannelle et 500 ml d\u2019eau.<\/li><li>Couvrir et mijoter 45 minutes, jusqu\u2019\u00e0 ce que la viande soit tendre.<\/li><li>Pocher s\u00e9par\u00e9ment pruneaux, abricots et raisins dans 200 ml d\u2019eau avec le sucre pendant 15 minutes.<\/li><li>R\u00e9unir fruits, sirop et viande, puis cuire sans couvercle 12 \u00e0 15 minutes, jusqu\u2019\u00e0 un jus brillant et nappant.<\/li><li>Ajouter la fleur d\u2019oranger hors du feu et garnir d\u2019amandes dor\u00e9es.<\/li><\/ol><div class=\"gj-prose\"><div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Service, conservation et conseils<\/h2><\/div><p><b>Service.<\/b> Servir d\u00e8s que la texture indiqu\u00e9e dans la derni\u00e8re \u00e9tape est atteinte. Les accompagnements sobres laissent les \u00e9pices et la structure du plat au premier plan.<\/p><p><b>Conservation.<\/b> Refroidir les restes en moins de deux heures et les conserver au r\u00e9frig\u00e9rateur dans un r\u00e9cipient ferm\u00e9 pendant 2 \u00e0 3 jours. R\u00e9chauffer jusqu\u2019\u00e0 ce que le centre soit tr\u00e8s chaud; les pr\u00e9parations frites sont meilleures le jour m\u00eame.<\/p><p><b>Variations.<\/b> Le piquant peut \u00eatre r\u00e9duit, une partie des aromates peut \u00eatre ajust\u00e9e, et les portions peuvent \u00eatre doubl\u00e9es en conservant l\u2019\u00e9paisseur et la surface de cuisson. Les p\u00e2tes lev\u00e9es demandent le m\u00eame temps de fermentation m\u00eame lorsque les quantit\u00e9s changent.<\/p><p><b>Conseils du chef.<\/b> Peser les liquides, laisser les p\u00e2tes se d\u00e9tendre, et contr\u00f4ler la chaleur avant la premi\u00e8re pi\u00e8ce. Une petite cuisson d\u2019essai permet de corriger sel, \u00e9pices ou consistance.<\/p><\/div><div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Valeurs nutritionnelles par portion<\/h2><\/div><dl class=\"gj-nutri-row\"><div><dt>Calories<\/dt><dd>\u2248 610 kcal<\/dd><\/div><div><dt>Glucides<\/dt><dd>\u2248 58 g<\/dd><\/div><div><dt>Prot\u00e9ines<\/dt><dd>\u2248 32 g<\/dd><\/div><div><dt>Lipides<\/dt><dd>\u2248 28 g<\/dd><\/div><div><dt>Fibres<\/dt><dd>\u2248 6 g<\/dd><\/div><div><dt>Sodium<\/dt><dd>\u2248 520 mg<\/dd><\/div><\/dl><p class=\"gj-cap\">Estimation approximative fond\u00e9e sur des valeurs de composition standard; les marques, l\u2019absorption d\u2019huile et le portionnement modifient le r\u00e9sultat.<\/p><div class=\"gj-close\"><p class=\"gj-serif\">Une m\u00e9thode lisible, des rep\u00e8res concrets et un r\u00e9sultat fid\u00e8le \u00e0 l\u2019identit\u00e9 du plat.<\/p><p>Le respect des temps, de la temp\u00e9rature et de la texture finale reste plus d\u00e9terminant que tout ajout d\u00e9coratif.<\/p><\/div><\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-fr-tajine-lham-lahlou\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"Recipe\",\"name\":\"Tajine lham lahlou \u00e0 l\u2019agneau, pruneaux et amandes\",\"description\":\"Mijot\u00e9 alg\u00e9rien sucr\u00e9-sal\u00e9 d\u2019agneau, pruneaux et abricots, li\u00e9 par un sirop parfum\u00e9 \u00e0 la cannelle et \u00e0 la fleur d\u2019oranger.\",\"inLanguage\":\"fr\",\"image\":[\"https:\/\/travelshelper.com\/fr\/wp-content\/uploads\/2026\/07\/Tajine-Lham-Lahlou-1.webp\",\"https:\/\/travelshelper.com\/fr\/wp-content\/uploads\/2026\/07\/Tajine-Lham-Lahlou-3.webp\",\"https:\/\/travelshelper.com\/fr\/wp-content\/uploads\/2026\/07\/Tajine-Lham-Lahlou-2.webp\"],\"author\":{\"@type\":\"Organization\",\"@id\":\"https:\/\/travelshelper.com\/#organization\",\"name\":\"Travel S Helper\",\"url\":\"https:\/\/travelshelper.com\"},\"recipeCuisine\":\"Alg\u00e9rienne\",\"recipeCategory\":\"Plat principal sucr\u00e9-sal\u00e9\",\"cookingMethod\":\"Mijotage\",\"keywords\":\"lham lahlou,agneau,pruneaux,abricots,amandes,ramadan\",\"prepTime\":\"PT25M\",\"cookTime\":\"PT1H15M\",\"totalTime\":\"PT1H40M\",\"recipeYield\":\"6 portions\",\"nutrition\":{\"@type\":\"NutritionInformation\",\"calories\":\"610 kcal\",\"carbohydrateContent\":\"58 g\",\"proteinContent\":\"32 g\",\"fatContent\":\"28 g\",\"fiberContent\":\"6 g\",\"sodiumContent\":\"520 mg\",\"servingSize\":\"1 portion\"},\"recipeIngredient\":[\"900 g d\u2019\u00e9paule d\u2019agneau en cubes\",\"300 g de pruneaux\",\"200 g d\u2019abricots secs\",\"100 g de raisins secs\",\"80 g d\u2019amandes mond\u00e9es\",\"40 g de beurre clarifi\u00e9\",\"100 g de sucre\",\"1 b\u00e2ton de cannelle\",\"1 c. \u00e0 caf\u00e9 de cannelle moulue\",\"2 c. \u00e0 soupe d\u2019eau de fleur d\u2019oranger\",\"700 ml d\u2019eau\",\"6 g de sel\"],\"recipeInstructions\":[{\"@type\":\"HowToStep\",\"name\":\"\u00c9tape 1\",\"text\":\"Faire dorer l\u00e9g\u00e8rement l\u2019agneau dans le beurre clarifi\u00e9 8 minutes. 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