Moroccan Steamed Lamb

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By Claudia Roden

Published 1986

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Besides favouring rich stews, Moroccans also appreciate tender steamed meat, gently flavoured with cumin alone. The Turks also eat steamed lamb, not usually alone as in the recipe below, but accompanied by vegetables such as tomatoes, shallots and sliced aubergines (the last sprinkled with salt and allowed to drain before being added), and flavoured with a little tomato concentrate and a sprinkling of sage.