Ask Cookix, your sous-chef

Moroccan Steamed Lamb with Vegetables

A traditional Moroccan dish, this steamed lamb recipe delivers exceptionally tender, flavorful meat that effortlessly falls off the bone. The slow steaming process preserves the lamb’s natural juices while infusing it with aromatic saffron, butter, and fresh herbs. Served alongside gently steamed onions, potatoes, and carrots, this dish is both comforting and elegant. A side of salt and cumin enhances the experience, allowing diners to season each bite to their preference. While traditionally prepared in a large pot with a steamer basket, a pressure cooker can significantly reduce cooking time while maintaining the dish’s integrity. This recipe is perfect for festive gatherings or intimate family meals, offering a taste of Morocco’s rich culinary heritage.

Main | Moroccan | Egg-Free | Gluten-Free | Nut-Free | Shellfish-Free | Soy-Free | Meat Dish | Pot | Pressure Cooker | Carrot | Lamb | Onion | Potato | Chopping | Steaming | Family Gathering | Festive | Slow
Time to complete

Prep

20min

Cook

3h

Wait

0 minutes

Total

3h 20min

Ingredients (Makes 6 portions)

Ingredients

  • 2 kg / 4½ lbs lamb (large pieces on the bone, trimmed of fat)
  • 45 g / 3 tbsp soft unsalted butter (or smen)
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp saffron threads, crumbled (optional)
  • 1 small bunch parsley and/or cilantro, tied into a bouquet
  • small handful of mint sprigs (optional)
  • 225 g / ½ lb small onions, peeled and halved (optional)
  • 225 g / ½ lb small new potatoes, peeled (optional)
  • 225 g / ½ lb carrots, peeled and cut into 1 cm / ½" slices (optional)

For Serving/Garnishing

  • salt and cumin
Nutrition Information (per 100g)
  • Calories: 210
  • Fat: 14
  • Protein: 18
  • Carbohydrates: 6
  • Fiber: 1
Directions

Prepare the Steamer

  • 1. In a large pot or pressure cooker fitted with a steamer basket, bring a generous amount of salted water to a boil. Ensure the water level remains below the bottom of the steamer basket.

Season the Lamb

  • 2. Mix the butter with salt, pepper, and saffron. Using a sharp knife, pierce each piece of lamb in several places and rub the butter mixture over the meat, ensuring it penetrates the slits.

Steaming in a Pot

  • 3. Place the parsley, lamb, and onions into the steamer basket and fit it onto the pot. Ensure no steam escapes from the joint where the steamer meets the pot—seal if necessary. Cover the steamer basket with a damp cheesecloth, close the lid tightly, and steam for 1½ hours without opening.

Add Vegetables and Continue Cooking

  • 4. Add the potatoes and carrots to the steamer, cover tightly again, and continue steaming for another 1 to 1½ hours, or until the meat is tender and easily pulls away from the bone.

Steaming in a Pressure Cooker

  • 5. Place the parsley, lamb, and onions into the steamer basket and fit it into the pressure cooker. Close the lid tightly and cook under pressure over medium heat for 1 hour.

Add Vegetables and Finish Cooking

  • 6. Add the potatoes and carrots, cover tightly again, and continue steaming under pressure for another 30 to 45 minutes, or until the meat is tender and the vegetables are cooked through.

Serving

  • 7. Arrange the lamb, onions, potatoes, and carrots on a large platter. Serve with small dishes of salt and cumin for dipping.
Cookix's Secrets

Alternative Cooking Methods

  • For oven steaming, place the seasoned lamb and vegetables in a covered roasting pan with a small amount of water and cook at 160°C / 325°F for 3 hours.

Alternative Proteins

  • Try this recipe with beef short ribs or chicken thighs for a different take on Moroccan steamed meats.

Bold Flavor Enhancements

  • Add whole garlic cloves and cinnamon sticks to the steamer for an aromatic twist.

Enhancing Flavor

  • For a deeper Moroccan flavor, substitute smen (fermented butter) for part or all of the butter.

Healthier Version

  • Reduce the butter and use olive oil for a lighter version while maintaining rich flavor.

Sealing the Steamer

  • If steam escapes from the joint between the pot and steamer, seal it with a strip of dough or a damp cloth to ensure proper steaming.

Seasonal Tweaks

  • Swap potatoes for sweet potatoes or butternut squash in autumn for a seasonal variation.

Serving Suggestions

  • Traditionally, this dish is enjoyed with Moroccan bread to scoop up the tender meat and vegetables.