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Epicurious

Choua

Strange but true: If you steam a lamb shoulder with just a few spices (and some vegetables if you like), it becomes completely tender and succulent even if you ignore it completely. In that way, it is much like braising, so I’ve included it here. Although there is such a thing as overcooking this preparation, you would have to make an effort. Sealing the pot with a paste of flour and water is traditional but unnecessary, as long as your steamer has a tight seal. If it does not, simply keep a kettle of water boiling and add to the pot as needed.

Recipe information

  • Yield

    makes 4 servings

Ingredients

1 1/2 to 2 pounds boneless lamb shoulder, cut into 1 1/2-inch chunks
Salt and black pepper to taste
Large pinch of saffron threads
1 tablespoon ground cumin
4 medium carrots, cut into chunks, optional
4 medium potatoes, waxy potatoes preferred, peeled and cut into chunks, optional
8 shallots, peeled
4 garlic cloves, peeled

Preparation

  1. Step 1

    Toss the lamb chunks with some salt and pepper. Crumble the saffron and add it to the mix, along with the cumin. Place in the top of a steamer over boiling water and cook, more or less undisturbed, for about 1 hour (if necessary, replenish the water).

    Step 2

    Add whatever vegetables you’re using and continue to cook until both lamb and vegetables are very tender, at least another half hour and probably longer. Serve immediately.

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsMoroccanNorth AfricanAfricanLamb ShoulderLambMeatSaffronHerbs & SpicesMainDinnerDairy FreeGluten FreeNut FreeEasySteamCookbooks
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