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This traditional Moroccan Steamed Lamb recipe is often made in the days following Eid al-Adha, when generous cuts of meat are on hand after a home slaughter. Although not a fancy dish, it's tender, tasty and quite satisfying with salt and cumin on the side for dipping.

Steamed lamb is easy to make, but be sure to allow several hours to steam the meat until it becomes buttery soft and falls off the bone. A large steamer or couscoussier will work as your cooking vessel, but I use a pressure cooker fitted with a steamer basket, which eliminates the need for cheesecloth and reduces the cooking time by half.

Or, you can try oven steaming instead of stove top steaming. This is explained in the recipe Notes.

Use shoulder, flank, ribs. If your steamer has room, carrots, potatoes or other vegetables such as green beans, turnips, zucchini or Brussels sprouts can be added during the second half of cooking for a well-balanced meal. Or, you can plan to steam or cook vegetables separately and arrange them on the serving platter around the meat.

A lettuce-line platter holds large pieces of steamed lamb. Small tagine-shaped condiment dishes holding salt and cumin are in the background.

Moroccan Steamed Lamb Recipe

Christine Benlafquih | Taste of Maroc

This steamed lamb recipe yields soft, buttery meat that falls off the bone. Serve the meat alone or with vegetables, with salt and cumin on the side for dipping. I've suggested carrots, onions and potatoes, but you can use whatever veggies you like or have on hand.

A pressure cooker will reduce the cooking time by half. Or, you can try oven steaming instead. (See Notes.)