Tagine of lamb and jerusalem artichokes

The tajin is a typical Moroccan pot, which cooked tasty stews of meat, fish, vegetables: a terracotta Casserole from the bottom quite often, with a distinctive cone-shaped lid that holds heat well and cooking vapours; with the same name are indicated in it cooked preparations.

It can be found in some ethnic shops; most recipes manages almost as tasty using a normal baked Casserole with a lid that closes well.

The recipe that I propose has only been slightly tamed to make it executable with the ingredients that you can easily find in Italy; is a very particular flavour, suitable for taste that doesn't fear the spicy flavors and unusual.

It can be compared to a young Cabernet Sauvignon, but the best combination is with a good beer freeze well.

Arrange lamb chops in tajin, salt then sprinkle with 3 tablespoons oil and cover flush with water; Add ginger and saffron, put the pot on the stove and cook covered to moderate flame until the meat is tender.

Check now and then that doesn't dry too, possibly add a little hot water.

Meanwhile Peel the Jerusalem artichokes, cut into chunks about the size of a walnut and place in a bowl with water acidulated with vinegar.

When the meat is cooked, remove it and put it aside; Rinse the Jerusalem artichokes, place them in the pot and cook with cover until tender but not be scanty; at this point, put the meat, add the olive oil, the juice of half a lemon, a few strips of lemon peel (yellow part only) and season it all for a few minutes, adjust salt if necessary.

Garnish with finely chopped parsley and serve hot.