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
Preparation
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.
