Main Courses (Lunch & Dinner), Meat 🍗🍖🐂🐄🐐🐏& Poultry 🦃🐓, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Moroccan Steamed Lamb Shoulder

by David Tanis


Time: 4 hours, mostly unattended
Yield: 4 to 6 servings
Get full recipe ~ http://cooking.nytimes.com/recipes/1017718-moroccan-steamed-lamb-shoulder

INGREDIENTS

1 tied boneless lamb shoulder roast, about 4 pounds
1 tablespoon kosher salt
1 teaspoon ground cumin
1 teaspoon ground coriander
½ pound young carrots, cut in 2-inch batons
½ pound medium turnips
1 pound zucchini, cut in 2-inch batons
Cilantro sprigs, for garnish
1 sweet red pepper, roasted, peeled and chopped, about 1/2 cup
1 small garlic clove, smashed to a paste
¼ teaspoon cayenne
½ teaspoon ground cumin
½ cup olive oil
Salt to taste
Pinch of saffron
4 tablespoons unsalted butter, softened
½ teaspoon ground cumin
½ teaspoon salt