Steamed Lamb
Serves: 2
Vicente Kshlerin
1 January 1970
Based on User reviews:
57
Spice
51
Sweetness
46
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1.5 tsps
Coarse Salt1 bunch
Parsley (fresh sprigs)Directions:
1
Trim the lamb of excess fat: the thin fell can be left on
2
Blend the saffron with 1/4 cup butter, salt, and pepper
3
Rub into the lamb flesh
4
Bring plenty of water to a boil in the bottom of a steamer, kettle, or couscousière (to borrow a trick from Diana Kennedy, author of The Cuisines of Mexico,* toss in a penny — when the penny stops clicking you need more water)
5
Dampen a piece of cheesecloth and twist into a strip the length of the circumference of the kettle's rim
6
Use this strip to fasten the perforated top so that it fits snugly on top
7
Check all sides for effective sealing: steam should rise only through the holes
8
Make a bed of parsley over the holes and rest the shoulder of lamb on it
9
Surround with the onions, if used, and cover with a double layer of cheesecloth and then, tightly, with a lid
10
Do not lift the lid during the first 1 3/4 hours of steaming
11
Be very careful, and stand back when lifting the lid
12
If the lamb is tender and falling off the bone it is ready; if not, continue steaming 15 to 30 minutes longer
13
If desired, brown in oil and butter or rub again with butter and brown in a very hot oven (highest setting)
14
Serve with bowls of ground cumin and salt, to be used as a dip
15
Trim the lamb of excess fat: the thin fell can be left on
16
Blend the saffron with 1/4 cup butter, salt, and pepper
17
Rub into the lamb flesh
18
Bring plenty of water to a boil in the bottom of a steamer, kettle, or couscousière (to borrow a trick from Diana Kennedy, author of The Cuisines of Mexico,* toss in a penny — when the penny stops clicking you need more water)
19
Dampen a piece of cheesecloth and twist into a strip the length of the circumference of the kettle's rim
20
Use this strip to fasten the perforated top so that it fits snugly on top
21
Check all sides for effective sealing: steam should rise only through the holes
22
Make a bed of parsley over the holes and rest the shoulder of lamb on it
23
Surround with the onions, if used, and cover with a double layer of cheesecloth and then, tightly, with a lid
24
Do not lift the lid during the first 1 3/4 hours of steaming
25
Be very careful, and stand back when lifting the lid
26
If the lamb is tender and falling off the bone it is ready; if not, continue steaming 15 to 30 minutes longer
27
If desired, brown in oil and butter or rub again with butter and brown in a very hot oven (highest setting)
28
Serve with bowls of ground cumin and salt, to be used as a dip
29
New York: Harper & Row, 1972
30
New York: Harper & Row, 1972
31
New York: Harper & Row, 1972
32
Paula Wolfert shares her tips with Epicurious: •Traditionally, this dish would be prepared with zebda, a pungent, naturally curdled product that originated with the Moroccan Berbers
33
American unsalted butter, while not an exact match, can be successfully substituted
34
���This dish is typically served with couscous, the tiny Moroccan semolina pasta
35
To produce authentically fluffy Moroccan couscous, steam it for 30 minutes in a couscousière or tight-fitting, lidless steamer
36
Then dump it into a flat pan, slowly add 1 cup of salted water, and rake out any lumps with a wire whisk
37
Finally, return the couscous to the couscousière and steam it for an additional 30 minutes
38
•Traditionally, this dish would be prepared with zebda, a pungent, naturally curdled product that originated with the Moroccan Berbers
39
American unsalted butter, while not an exact match, can be successfully substituted
40
���This dish is typically served with couscous, the tiny Moroccan semolina pasta
41
To produce authentically fluffy Moroccan couscous, steam it for 30 minutes in a couscousière or tight-fitting, lidless steamer
42
Then dump it into a flat pan, slowly add 1 cup of salted water, and rake out any lumps with a wire whisk
43
Finally, return the couscous to the couscousière and steam it for an additional 30 minutes