Ingredienti per 6 Persone :
Preparation: a tajine pot is a typical Moroccan, which are cooked with tasty stewed meat, fish, vegetables: an earthenware dish is made from the back very often with a characteristic cone-shaped lid that retains heat well and fumes of cooking, with the same name are indicated preparations cooked in it. It can be found in some ethnic shops, most of the recipes can almost just as tasty using a standard casserole cooked with a lid that closes well. The recipe we propose is only slightly tamed to make it executable with the ingredients that you can easily find in Italy, is a dish with a very particular taste, suitable for palates that are not afraid of spicy flavors and unusual. It can be likened to a young Cabernet Sauvignon, but the best combination is with a good beer well chilled. Arrange the lamb chops in Tajin, sprinkle with salt and three tablespoons of olive oil and cover flush with water, add ginger and saffron, place the pot on the stove and cook covered over medium heat until the meat is very tender. Check from time to time not too dry, add a little hot water if necessary. Meanwhile, the Jerusalem artichokes, peeled, cut into pieces the size of a walnut and place them in a bowl with water acidulated with vinegar. When the meat is well cooked remove and set aside; rinse the artichokes, place in pot with lid and cook as long as are tender but not mushy at this point Put the meat, add the olives, the juice of half a lemon, some strips zest of the lemon itself (only the yellow part) and cook everything for a few minutes, adjusting with salt if necessary. Garnish with finely chopped parsley e servite ben caldo.
