Steamed Lamb with Garlic and Coriander Paste

Name: Steamed Lamb with Garlic and Coriander Paste
Yield: Serves 4–6
Cuisine: Moroccan
Ingredients: freshly ground black pepper; 4 fat cloves garlic (or 8 tiny cloves, according to size), peeled and chopped; 8 sprigs fresh green coriander, chopped; 1 tablespoon powdered cumin; 3–4 tablespoons olive oil; 1.25-1.4 kg/2½-3 lb lamb (shoulder and/or breast); 4 fat cloves garlic (or 8 tiny cloves, according to size), peeled and chopped; 1 tablespoon coarse salt; 1.25-1.4 kg/2½-3 lb lamb (shoulder and/or breast); 1.25-1.4 kg/2½-3 lb lamb (shoulder and/or breast)

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)
1

Africa
Morocco
Marrakech
Main course
Mediterranean
Gluten-free

Method

Combine salt, garlic, coriander and cumin in a mortar and pound until mixture begins to amalgamate. Add olive oil and pound again until smooth.
Rub lamb with this mixture, then season with freshly ground black pepper to taste. Cook as in steps 2 and 3 above. Serve as in previous recipe.