1. Prepare the lamb
   
   • Use a whole lamb shoulder.
   • Make small incisions and stuff with fresh garlic and rosemary so the aromas perfume the meat while steaming.
2. Set up the pressure cooker
   
   • Place a ceramic bowl or heatproof dish at the bottom of the cooker.
   • Add water until it comes just below the bowl level — the water should not touch the meat.
   • Add a few bay leaves to the water for aroma.
   • Insert a steaming rack, then place the lamb on top.
   • Add whole onions around the lamb — they will soften completely and flavor the meat.
3. Steam the lamb
   
   • Close the pressure cooker and cook on medium-high heat.
   • Steam for 1½ hours, then check tenderness.
   • If needed, cook an additional 30 minutes until the meat is falling off the bone.
4. Prepare the vegetables
   
   • Boil and prepare potatoes, carrots, and beets.
   • Add pickled turnips for acidity.
   • Choose olives: green olives or grilled olives for a smoky note.
   • Optionally prepare fries — because why not.
5. Season and roast
   
   • Brush the lamb generously with melted butter.
   • Season lightly with flaky salt, freshly ground black pepper, and cumin.
   • Place under the oven grill for 10 minutes, heat from the top only, until lightly browned.
6. Plate and serve
   
   • Start with a base of lettuce on a large platter.
   • Place fries underneath so the lamb juices drip onto them.
   • Arrange the lamb shoulder on top.
   • Surround with vegetables, olives, and pickles.
   • Serve with extra salt and cumin on the side, Moroccan-style.

     Notes & Swaps

• No pressure cooker? Use a regular steamer — expect 3½–4 hours depending on the lamb.
• Lamb shoulder is ideal here; it stays juicy and shreds easily.
• Green beans work beautifully when in season.
• Serve with khobz or crusty bread to soak up the juices.