slaouia marrow and mlokhia (gumbos) tajine

Ingredients for 8 to 10 people :

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

* 2 kg (4 lbs 7 oz) of slaouia marrow (a kind of long, pitchershnpiiil pale green marrow with no veins)

* 300 g (11 oz) of gumbos * 1 coffeespoonful of saffron (mixed packet saffron and crushed flowers)

* 1 heaped teaspoonful of pepper * 150 g (5 oz) of butter * 1 large grated onion

Preparation:

Cut the meat up into pieces weighing about 150 g (5 oz). Rinse weN and place in a thick-bottomed saucepan. Add salt, pepper, saffron, butter and grated onion. Cover with water. Cook with the lid on, stirring from time to time, Meanwhile scrape the skin of the marrows thoroughly. Cut into two lengthways. Seed and cut into 3 to 4 cm (1 1/4’ to 1 1/2”) cubes Wash and drain.

When the meat is cooked and breaks off easily in the fingers, take out of the saucepan and put on one side. Put the marrows in the sauce, cover halfway up with water and add a little salt. Mix well and leave to cook Top and tail the gumbos, rinse quickly and put in a separate saucepan. Add salt and cook in a little of the sauce and some water. When the marrows are cooked, remove from the saucepan and let the sauce boil down to a thick consistency.

Just before serving, put the meat and the marrows back in the saucepan and heat slowly. Re-heat the gumbos in the same way. Arrange the meat on a dish with the marrows on top. Sprinkle with the gumbos and pour the sauce over.