Moroccan cuisine · Meat & Kebab

Choua (Steamed Lamb)

Lamb pieces steamed over water until tender, served with coarse salt and cumin for dipping.

Ingredients · for 4 servings

• 1.2 kg lamb shoulder (on the bone, in large pieces)
• 30 g butter
• 1 pinch saffron threads
• 1 tsp turmeric
• 3 tsp cumin
• 1 tbsp coarse salt
• 1 tsp paprika powder (sweet)
• 1 onion
• Salt, pepper

Instructions

1. Crush the saffron in a mortar and mix with softened butter, turmeric, 1 tsp cumin, salt and pepper into a spreadable paste.
2. Rub the lamb pieces all over with the spiced butter and let sit at room temperature for 20 min.
3. Fill the bottom of a couscoussier or a wide pot with a steamer insert one-third full with water, add the quartered onion and bring to a boil.
4. Place the meat in the steamer insert, seal the gap between the pot and the insert with a damp cloth and cover tightly.
5. Steam over strong steam for 1.5 hrs., topping up with hot water once – it is done when the meat can be pushed off the bone with a spoon.
6. Arrange on a platter and serve with small bowls of coarse salt, the remaining cumin and paprika powder for dipping.