Meat And Green Pea Tajine

• 1 1/2 kg (3 lb. 5 oz.) meat (mutton shoulder and chops or veal knuckle)
• 2 kg (4 lb. 7 oz.) fresh green peas
• 1 tsp. ginger
• 1 coffeespoonful saffron (mixed packet saffron and crushed flowers)
• 1 ladleful groundnut oil
• 1 pickled lemon
• 10 preserved olives
• salt

1. Cut the meat into pieces weighing about 150 g (5 ounces); rinse and put them in a thick-bottomed saucepan with salt, saffron, ginger and oil.
2. Cover with water and cook with the lid on, stirring from time to time.
3. Add water if necessary.
4. When the meat is cooked and breaks off easily in the fingers, take it out of the saucepan and put on one side.
5. Pull the shelled green peas in the sauce, adding sufficient water to cover and cook with the lid on over a moderate heat.
6. When the green peas are almost cooked, add the pickled lemon zest, cut in pieces, and the olives. Leave the sauce to boil down until it becomes thick.
7. Be careful not to overcook the green peas as it would make the sauce too thick.

meat, green peas, ginger, saffron, ladleful groundnut oil, lemon, olives, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=670694 (may not work)