choua (Steamed mutton)

Choose either the saddle, best en of neck or shoulder. The mutton should be rather fat, Allow 3 kg (6 lbs 10 oz) for 6 people as steamed meat shrinks by a half when cooked. Fill the lower part of a couscous steamer 314 full of water and put on the heat.

Peel and wash 1 kg (2 lbs 3 oz) of potatoes which should be cut in large quarters. Put them in the bottom of the keskes” (upper part of the steamer). Put the meat, cut into big pieces and sprinkled with salt, on the top. Cover with a damp cloth. Close the 2 parts of the steamer so as to make the join between them airtight by means of a strip of material steeped in flour and water paste. In this way steam can only escape out of the top.

For the same reason, put a lid on top of the steamer loaded with a heavy object, such as the mortar. Do not take the lid off for 2 hours and then check if the meat is done. When it can be broken easily in the fingers, take off the heat. Serve piping hot with salt and cumin.