Choua

Name: Choua
Yield: makes 4 servings
Ingredients: 1 1/2 to 2 pounds boneless lamb shoulder, cut into 1 1/2-inch chunks; Salt and black pepper to taste; Large pinch of saffron threads; 1 tablespoon ground cumin; 4 medium carrots, cut into chunks, optional; 4 medium potatoes, waxy potatoes preferred, peeled and cut into chunks, optional; 8 shallots, peeled; 4 garlic cloves, peeled

December 14, 2011

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.

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