Mutton Choua

• A quarter of mutton, preferably fatty, weighing at least 6 ½ lb
• Salt
• Cumin

Rub the piece of mutton, which will be greatly reduced when steamed, with coarse kitchen salt and wrap it in a pudding-cloth. Fill the bottom cooking pot three-quarters full of water, put the wrapped up meat in the perforated top and bind the two receptacles hermetically to prevent any steam escaping (see Couscous chapter). Steam for about three hours on a hot fir