meat tajine with red or orange pumpkin

Ingredients for 6 to 8 people :

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

* 1 teaspoonful of ginger

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

* 1 ladleful of groundnut oil

* 1 crushed garlic clove

* 1 teaspoonful of flour

* 6 kg (13 lbs 4 oz) of pumpkin

* 300 g(11 oz) of caster sugar

* 1 soupspoonful of cinnamon

Preparation: 

Cut the meat up into pieces weighing about 150 g (5 oz), rinse and put in a thick-bottomed saucepan with salt, saffron, ginger, garlic and oil. 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 off easily in the fingers, boil the sauce down until it becomes thick. Bind the sauce with the flour blended with a little water and bring in the boil, Before serving, re-heat the meat, place the hot pumpkin purée on top and pour the sauce over.