Moroccan Steamed Lamb

• 5 pounds lamb (cut from shoulder)
• 1 level tablespoon coarse salt
• ⅛

Combine salt, powdered saffron and cumin, and rub lamb with this mixture. Season to taste with freshly-ground black pepper.

Wrap meat in a clean kitchen towel and place in the top section of a large double steamer over boiling water. (Bottom section of steamer should be three-quarters full.)

Close steamer hermetically with damp towels and steam lamb over a high flame for 3 hours