meat "mlokhia" and quince tajine

Ingredients for 6 to 8 people :

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

* 1 1/2kg (3 lbs 5 oz) of quinces * 500 g (1 lb 2 oz) of gumbos * 1 heaped teaspoonful of ginger

* 3/4 ladle ful of groundnut oil * salt

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

Preparation:

Cut the meat up into pieces weighing about 150 g (5 oz), wash and drain. Put in a thick-bottomed saucepan with salt, the spices and oil. Cover with water.Cook with the lid on, stirring from time to time, and adding a little extra water if necessary, Cut the quinces in half without peeling them. Take out the pips and put the quinces in a bowl of water to prevent their going black. If they are really too big, cut them into quarters. When the meat is cooked and breaks off easily in the fingers. take it out of the saucepan and put on one side.

Strain the quinces and put in the saucepan with the sauce in it. Add a little salt and a pinch of saffron, then cover halfway up with water. Mix weel and let it cook, In the meantime, top and tail the gumbos, rinse quickly and put in another saucepan. Add salt and cook with a little of the sauce and water. Keep a close watch on the quinces as some will cook more quickly than others. Take them out of the saucepan when they are done.

Bind the sauce with a teaspoonful of flour blended with a little water and cook until it becomes thick and creamy, Just before serving, put the pieces of meat back in the saucepan taking care not to crush the quinces. Heat up on a low heat. Re-heat the gumbos. Put the meat on a round dish with the quinces on top and sprinkle the gumbos all over. Pour. the sauce over.