Moroccan Steamed Lamb Recipe
This steamed lamb recipe yields soft, buttery meat that falls off the bone.
- 4 1/2 lbs lamb (large pieces on the bone, trimmed of fat)
- 3 tbsp soft unsalted butter ((can use part or all smen instead))
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp saffron threads, (crumbled (optional))
- 1 small bunch parsley and/or cilantro, (tied into a bouquet)
- small handful of mint sprigs, ((optional; see Notes))
- 1/2 lb small onions, (peeled and halved (optional))
- 1/2 lb small new potatoes, (peeled (optional))
- 1/2 lb carrots, (peeled and cut into 1/2" slices (optional))
- salt and cumin
- In a large pot or pressure cooker that's fitted with a steamer basket, bring a large quantity of salted water to a boil. Be sure the water level is below the bottom of your steamer basket.
- Meanwhile, mix the butter with the salt, pepper and saffron. Pierce each piece of meat with a sharp knife in several places and rub the butter mixture over the meat and into the slits.
- Pot method. Place the parsley, meat and onions into the steamer and fit it onto the pot. (Be sure no steam escapes from the joint where the steamer meets the pot. If steam escapes, see the Notes for how to seal the joint.) Cover the steamer basket with a layer of damp cheesecloth. Close the lid tightly, and steam the meat for 1 1/2 hours without peeking. Add the potatoes and carrots, cover tightly again, and continue steaming for another 1 to 1 1/2 hours, or until the meat can be pulled easily from the bone and the vegetables are tender.
- Pressure cooker method. Place the parsley, meat and onions into the steamer and fit into the pressure cooker. Close the lid tightly, and cook with pressure over medium heat for 1 hour. Add the potatoes and carrots, cover tightly again, and continue steaming for another 30 to 45 minutes, or until the meat can be pulled easily from the bone and the vegetables are tender.
- Serve the lamb with the onions, potatoes and carrots on a large platter with small dishes of salt and cumin for dipping the meat and vegetables.
Serve the meat alone or with vegetables, with salt and cumin on the side for dipping. I've suggested carrots, onions and potatoes, but you can use whatever veggies you like or have on hand.A pressure cooker will reduce the cooking time by half. Be sure the water level is below the bottom of your steamer basket.
Meanwhile, mix the butter with the salt, pepper and saffron. Pierce each piece of meat with a sharp knife in several places and rub the butter mixture over the meat and into the slits.
Place the parsley, meat and onions into the steamer and fit it onto the pot. (Be sure no steam escapes from the joint where the steamer meets the pot. If steam escapes, see the Notes for how to seal the joint.) Cover the steamer basket with a layer of damp cheesecloth. Close the lid tightly, and steam the meat for 1 1/2 hours without peeking.
Add the potatoes and carrots, cover tightly again, and continue steaming for another 1 to 1 1/2 hours, or until the meat can be pulled easily from the bone and the vegetables are tender. Place the parsley, meat and onions into the steamer and fit into the pressure cooker. Close the lid tightly, and cook with pressure over medium heat for 1 hour.
Add the potatoes and carrots, cover tightly again, and continue steaming for another 30 to 45 minutes, or until the meat can be pulled easily from the bone and the vegetables are tender. Serve the lamb with the onions, potatoes and carrots on a large platter with small dishes of salt and cumin for dipping the meat and vegetables.