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1
Season the lamb: Mix the salt with cumin and coriander, then rub mixture over surface of meat.
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2
Cover and leave at room temperature for 1 hour (or cover and refrigerate several hours or overnight, then bring to room temperature).
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3
Set up a steamer with abundant boiling water and steamer basket above water level.
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4
Put lamb in steamer, cover tightly and steam over medium-high heat until lamb is quite tender and nearly falling apart, 2 1/2 to 3 hours.
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5
(Alternatively, steam lamb in a pressure cooker for about 11/2 hours.)
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6
Make the saffron butter: Put a teaspoon of water in a small bowl and add crumbled saffron threads.
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7
When saffron has released its color, add butter, cumin and salt, then mash together with a small spoon.
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8
Leave at room temperature.
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9
Make the red pepper oil: Whirl chopped pepper, garlic, cayenne, cumin and olive oil in a food processor or blender.
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10
Transfer to a serving bowl and season with salt.
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11
When lamb is almost done, add carrots, turnips and zucchini to steamer and cook until softened, about 10 minutes.
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12
(Alternatively, cook vegetables in separate steamer or simmer in lightly salted water.)
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13
Put lamb on a large serving platter, cut into rough chunks and surround with vegetables.
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14
Smear surface of lamb with saffron butter.
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15
Ladle a bit of lamb broth from bottom of steamer over vegetables (save remaining broth for another purpose).
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16
Garnish with cilantro sprigs.
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17
Serve red pepper sauce alongside.
