Скачать или смотреть The Best Moroccan Steamed Lamb Recipe (Lham Mfowar or Lham Mbakhar)

Lham Mfowar or Lham Mbakhar: A delicious Moroccan dish of tender, fall off the bone steamed lamb served with steamed vegetables and cumin. It’s simple to prepare and impressive to serve.

For this recipe, measurements not included. You can make as much or as little as desired… and, measure with your heart.

For The Lamb
Lamb Neck or Shoulder
Onions, sliced or quartered
Olive Oil
Salt
Black Pepper
Tomatoes, Quartered
Bouquet Cilantro & Parsley

For the Vegetables
Carrots, cut into sticks
Potatoes, cubed
Green Beans
Garlic, grated
Olive Oil
Salt
Pepper
Parsley, finely chopped
Harissa

For Serving
Ground Cumin
Sea Salt

For the steamed lamb, add water, tomatoes, herb bouquet and salt to the bottom portion of a couscous pot. Place onions in the top portion of the couscousiere along with lamb that’s been seasoned with olive oil, salt and pepper. Steam with the lid on for about 3 hours or until lamb is tender and falling off the bone, adding water to the bottom of the couscous pot as needed.

While the meat cooks, steam the vegetables in batches. Season each vegetable with a small amount of olive oil and salt before placing in a steamer basket, cooking each vegetable to desired level of doneness. In a large mixing bowl while the vegetables are still hot, add desired amount of garlic, olive oil, parsley, salt and pepper and mix to combine. Harissa can be added to the carrots for additional flavor.

To serve in the traditional way, place lamb in the middle of a taous plate surrounded by the vegetables. Serve with ground cumin and sea salt.

If this is something you make at home, let me know how you make your version in the comments below.

As always, b’saha & bon appetit!

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