meat and cauliflower tajine

Ingredients for 6 to 8 people :

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

* 2 kg (4 lbs 7 oz) of cauliflower * 1 heaped teaspoonful of ginger

* 1 good pinch of saffron * 1 ladleful of groundnut oil * 1 heaped soupspoon ful of paprika

* 1/2 teaspoonful of cumin * 1 teaglassful of lemon juice (more or less to taste)

* 2 teaspoonfuls of flour * salt

Preparation:

First cook the cauliflower in boiling salt water. It shc ld be cooked quickly and just long enough to make it tender but not mushy. When cooked leave to drain, To keep the cauliflower white, add a teaspoonful of flour to the cooking water.Cut the meat into pieces weighing about 150 g (5 oz), rinse and put in a thick-bottomed saucepan. Add salt, ginger, saffron, oil and cover with water. Cook with the lid on, stirring from time to time. Add water if necessary. When the meat is cooked and breaks off easily in the fingers,

leave the sauce to boil down until it becomes thick and remove the meat. Add the lemon juice, paprika, cumin and a teaspoonful of flour blended with a little water to the sauce. Mix well and add the cauliflower on one side and the meat on the other. Simmer for about 10 minutes,

basting the cauliflower with the sauce from time to time to impregnate it with the sauce. Remove the saucepan from the heat when the sauce becomes rich. Arrange the meat on a round dish with the cauliflower on top and pour the sauce over.