The popularity of tagines means that they have eclipsed other methods of cooking in Morocco, such as steaming, where the meat becomes very tender and succulent. Serve choua with mashed potatoes and with vegetables such as zucchini or eggplants.
Recipe information
Yield
serves 6
Ingredients
2 pounds leg or shoulder of lamb, cut into 3/4-inch cubes
Salt
1 teaspoon ground cumin
Preparation
Sprinkle lamb lightly with salt and cumin. Steam over boiling water for about 2 hours, or until the meat is tender and juicy. In the past, steaming was done in a pot sealed with paste, but today a hermetically sealed double steamer can be used instead.
