Lham Mfowar or Lham Mbakhar: A delicious Moroccan dish of tender, fall off the bone steamed lamb served with steamed vegetables and cumin. It’s simple to prepare and impressive to serve. For this recipe, measurements not included. You can make as much or as little as desired… and, measure with your heart. For The Lamb Lamb Neck or Shoulder Onions, sliced or quartered Olive Oil Salt Black Pepper Tomatoes, Quartered Bouquet Cilantro & Parsley For the Vegetables Carrots, cut into sticks Potatoes, cubed Green Beans Garlic, grated Olive Oil Salt Pepper Parsley, finely chopped Harissa For Serving Ground Cumin Sea Salt For the steamed lamb, add water, tomatoes, herb bouquet and salt to the bottom portion of a couscous pot. Place onions in the top portion of the couscousiere along with lamb that’s been seasoned with olive oil, salt and pepper. Steam with the lid on for about 3 hours or until lamb is tender and falling off the bone, adding water to the bottom of the cou...