Name: Steamed Lamb with Garlic and Coriander Paste
Yield: Serves 4–6
Cuisine: Moroccan
Ingredients: 1 tablespoon coarse salt; 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; freshly ground black pepper; 3–4 tablespoons olive oil; 1 tablespoon powdered cumin; 8 sprigs fresh green coriander, chopped

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

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.

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Ingredients

Method

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