Moroccan Steamed Lamb Shoulder
For the original recipe and instructions, see “Moroccan Steamed Lamb Shoulder” at cooking.nytimes.com
Ingredients
- FOR THE LAMB:
- 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
- FOR THE SAFFRON BUTTER:
- Pinch of saffron
- 4 tablespoons unsalted butter, softened
- ½ teaspoon ground cumin
- ½ teaspoon salt
- FOR THE RED PEPPER OIL:
- 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
Recipe copyright
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