Discover this recipe for steamed lamb shoulder with vegetables. It's a dish that I often simmer during the month of Ramadan because it is low in fat.
Peel all the vegetables and cut them into large pieces.
First, place the vegetables at the bottom of the strainer, then the well-oiled, salted, and peppered meat, and cover everything with thinly sliced onion.
Cover with aluminum foil and place the strainer over the pot, then cook for 2 hours.
To finish, serve with small bowls of cumin and salt, and decorate a nice plate with the cooked shoulder in the center, surrounded by vegetables arranged and cut to your liking.
0 servings
4
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