carrot and meat tajine

Ingredients for 6 to 8 people :

* 1 1/2 kg (3 lbs 5 oz) of meat (mutton chops and shoulder or veal knuckle)

* 2 kg (4 lbs 7 oz) of carrots * 1 teaspoonful of ginger * 1 ladleful of groundnut oil

* 1 crushed garlic clove * salt * 1 handful of chopped parsley

* 1 coffeespoonful of saffron (mixed packet saffron and crushed flowers)

* 1 pickled lemon * 10 preserved olives * 1/2 to 1 teaglassful of lemon juice (according to taste)

Preparation: 

Cut the carrots in small cubes. Wash and drain, Cut the meat into pieces weighing about 150 g (5 oz), rinse, and put in thick-bottomed saucepan with salt,ginger, saffron, oil and crushed garlic. Cover with water.After it has boiled for 30 minutes, add the carrots, stirring well to mix up the spices. Add salt, a handful of chopped parsley. Cook with the lid on, adding sufficient water to cover.

When both the meat and carrots are cooked, add the pickled lemon zest, the olives and lemon juice. Let the sauce boil down until it becomes thick,then remove from the heat after first checking the seasoning. Put the pieces of meat in a round dish with the carrots on top and decorate with the zest and olives. Pour the sauce over and serve very hot.