meat tajine with jerusalem artichokes

Ingredients for 6 to 8 people :

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

* 1 heaped teaspoonful of ginger * 1 handful of chopped parsley * 3/4 ladleful of groundnut oil

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

* 2 kg (4 lbs 7 oz) of Jerusalem artichokes * 1 pickled lemon * some preserved olives

* juice of 1 lemon * salt

Preparation:

Cut the meat up into pieces weighing about 150 g (5 oz), rince and put in a thick-bottomed saucepan with salt, ginger, saffron and oil and cover with water. Cook with the lid on, stirring from time to time, and add water if necessary. Meanwhile peel the Jerusalem artichokes carrefully and cut into pieces the size of a walnut. Place in a bowl of water and vinegar as soon as they are peeled.

When the meat is cooked and breaks off easily in the fingers, take it out of the saucepan and put on one side, Then rinse the artichokes and put them in the saucepan containing the sauce. Add the chopped parsley and sufficient water to cover and cook with the lid on over a moderate heat. Test the pieces of artichoke frequently and take them out as they are cooked, since some will take longer than others.

When they are cooked, put the meat and vegetables back into the thick-bottomed saucepan, Add the lemon juice, the preserved olives and the zest of the pickled lemon, cut in quarters. Leave the sauce to boil down until it becomes thick. Check the seasoning and remove from the heat, Arrange the meat on a large round dish with the artichokes on top. Pour the sauce over and decorate with the olives and lemon zest. Serve hot.