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.

Ingredients

　　2 pounds leg or shoulder of lamb, cut into 3/4-inch cubes

　　Salt

　　1 teaspoon ground cumin

　　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.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf