kebab maghdour tajine

The almost meatless bones that are cut out of the joints of meat to be cut up for kebab recipes are used to make this tajine. In addition, any pieces of mutton or veal, from the rib, shoulder or leg, etc., can be used, cut into pieces about the size of a hen’s egg.

Ingredients for 6 to 8 people :

* 1 1/2 kg (3 Ibs5oz) of meat * 100 G g(4oz)of bufter

* 1 teaspoonful of paprika * 1 level teaspoonful of cumin

* chilli to taste * 1 teaspoonful of flour

Preparation: 

Cut up the meat, rinse and put in a thick-bottomed saucepan with salt, paprika, chilli, cumin and butter. Cover with water and cook with the lid on, stirring from time to time. Add water if necessary.

When the meat is cooked and breaks oft easily in the fingers, boil down the sauce until it thickens, Bind, if necessary, with a fitle flour blended with water, bring to the boil and remove from the heat. Serve piping hot in a slaoui tajine.