Recipe: Steamed Lamb Shoulder

1/ fill the bottom of the couscous pot 3/4 with water, add herbs thyme bay leaf parsley etc 1 teaspoon of raz-el-hanout (or curry) and some coarse salt
2/ when the water boils, place the meat in the top of the couscous pot. cover and let steam for 1 hour.
3/ after this time, place the carrots cut into large dice around the meat, then 15 minutes later add the potatoes cut the same way and another 15 minutes add the zucchini cut the same way and continue cooking while seasoning the vegetables a bit. when the meat comes away easily with your fingers and the vegetables are well cooked (2 hours total) arrange the shoulder on a serving platter
arrange the vegetables harmoniously around it and serve salt and cumin on the side.
above all do not discard the cooking liquid from the bottom of the couscous pot, strain it and keep it to make either a good soup or to moisten semolina or rice