Name: Steamed Lamb
Yield: Serves 4–6
Cuisine: Moroccan
Ingredients: powdered cumin; coarse salt; ¼ teaspoon each powdered saffron and hot red pepper; 1 tablespoon coarse salt; ½ teaspoon powdered cumin; 1.25-1.4 kg/2½-3 lb lamb (shoulder and/or breast); 3 tablespoons olive oil; 4 tablespoons butter or smen (optional); freshly ground black pepper

Preparation info

Serves
4–6

Difficulty
Complex

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

1.25-1.4 kg/2½-3 lb lamb (shoulder and/or breast)
3

Africa
Morocco
Marrakech
Main course
Mediterranean
Gluten-free

Method

Combine olive oil, salt, cumin, saffron and hot red pepper and rub lamb with this mixture. Season with freshly ground black pepper to taste.
Wrap meat in a piece of muslin (cheesecloth), or a clean tea towel and place in the top section of a large steamer over boiling water. The bottom section of the steamer should be three-quarters full of bubbling water.

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Steamed Lamb

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