We had some (new) friends round for dinner a few weeks ago. We decided to cook some Moroccan and I saw this interesting dish which involved steaming a shoulder of lamb for several hours.
Interesting I thought - but not as interesting as trying to explain to our new friends why I was taking photos of the food as it was coming off the pass.....Well - here it is - a few weeks late. I am this sad !
And so it starts with a basic steaming parcel
And a decent amount of cumin rub
followed by two hours in there
..and it ended up like this.... fantastically juicy and falling off the bone
The recipe called for browning after steaming - and so that's what we did
Served with a lovely fresh onion and lemon salad
And a dish of chicken and chick peas