Steamed lamb

Steamed lamb

By
From
A Month in Marrakesh
Serves
6
Photographer
David Loftus

Ingredients

Quantity Ingredient
4 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1.3kg lamb shoulder
460g lamb rack
cold water
boiled rice
Harissa
Cumin salt
sea salt
freshly ground black pepper

Method

  1. Combine 4 tablespoons extra-virgin olive oil, 1 teaspoon saffron threads and 1 teaspoon ground cumin in a large bowl. Season generously with sea salt and freshly ground black pepper and mix well. Place 1.3kg lamb shoulder and 460g rack of lamb into the bowl and rub with the mixture.
  2. Wrap lamb shoulder and rack in a piece of muslin, tying the muslin tightly together in a knot.
  3. Fill the bottom part of a couscoussier three-quarters full with cold water, bring to the boil and then place the lamb in the top part of the couscoussier. Cover the top of the couscoussier with a damp tea towel, replace the lid and steam the lamb, undisturbed, for 2-2 1/2 hours, or until the lamb is tender and falling off the bone.
  4. Transfer the lamb to a chopping board. Unwrap and discard the muslin, then cut the meat into pieces. Transfer to a platter and serve immediately with boiled rice, harissa and cumin salt on the side.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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