(Baha)
Editor's note: The recipe and introductory text below are excerpted from Paula Wolfert's book Couscous and Other Good Food From Morocco. Wolfert also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.
If you really love the taste of lamb, you will love this dish. It's a pity that we Americans know so little about steaming meats; just as steamed vegetables keep their original flavors, so do steamed chickens and lamb.
If you don't have a steamer, use a couscousière or a colander with a tight-fitting lid that fits snugly over a kettle.
Some people think that steamed lamb looks unattractive (though no one denies that it's incredibly good). If you feel this way you may brown the meat quickly in butter or oil at the end, or roast it at high heat until it browns.
Steamed food should be eaten the moment it is ready, when it is at its peak: if left too long, it will dry out.
