Baha

Steamed Lamb with Cumin

This is a dish of simple but delicious flavours. When served as part of a Moroccan meal, morsels of lamb are pulled from the bone with the fingers. However, lamb can be sliced and served with beetroot and cumin salad and tiny boiled potatoes.

SERVES 4

1.25 kg (2 lb 12 oz) lamb shoulder on the bone

1½ teaspoons ground cumin, plus extra to serve (optional)

1 teaspoon coarse salt, plus extra to serve (optional)

½ teaspoon freshly ground black pepper

pinch of ground saffron threads

6 garlic cloves, bruised

10–12 flat-leaf (Italian) parsley stalks

1 tablespoon olive oil

Trim the excess fat from the whole shoulder of lamb if necessary. Wipe the meat with damp paper towel and then cut small incisions into the meat on each side.

Combine the cumin, salt, black pepper and saffron and rub into the lamb, pushing it into the incisions. Cover and leave for 30 minutes for the flavours to penetrate. Place the lamb, fat side up, on a piece of muslin (cheesecloth), top with half the garlic cloves and tie the muslin over the top.

Using a large saucepan onto which a steamer will fit, or the base of a couscoussier, fill it three-quarters full with water. If using a saucepan and steamer, check that the base of the steamer is at least 3 cm (1¼ in) above the surface of the water. Cover and bring to the boil. Line the base of the steamer with the parsley stalks and the remaining garlic. Place the lamb on top and put folded strips of foil around the rim of the steamer. Put the lid on firmly to contain the steam. Keeping the heat just high enough to maintain a boil, steam the lamb for 2–2½ hours. Do not lift the lid during the first 1½ hours of cooking. The lamb should easily pull away from the bone when cooked. Lift it out of the steamer and remove the muslin.

Heat the olive oil in a large frying pan and quickly brown the lamb on each side for a more attractive presentation. This dish is traditionally served as part of a Moroccan meal, with the lamb taken from the bone with the fingers, accompanied with little dishes of coarse salt and ground cumin for extra seasoning.

Right: Rub the spice mixture into the lamb, pushing it into the incisions.

Far right: Wrap the lamb in muslin (cheesecloth) to keep in the flavourings.