Choua

• 1 1/2 to 2 pounds boneless lamb shoulder, cut into 1 1/2-inch chunks
• Salt and black pepper to taste
• Large pinch of saffron threads
• 1 tablespoon ground cumin
• 4 medium carrots, cut into chunks, optional
• 4 medium potatoes, waxy potatoes preferred, peeled and cut into chunks, optional
• 8 shallots, peeled
• 4 garlic cloves, peeled

1. Toss the lamb chunks with some salt and pepper.
2. Crumble the saffron and add it to the mix, along with the cumin.
3. Place in the top of a steamer over boiling water and cook, more or less undisturbed, for about 1 hour (if necessary, replenish the water).
4. Add whatever vegetables youre using and continue to cook until both lamb and vegetables are very tender, at least another half hour and probably longer.
5. Serve immediately.

lamb shoulder, salt, threads, ground cumin, carrots, potatoes, shallots, garlic

Taken from www.epicurious.com/recipes/food/views/choua-386269 (may not work)