Tajin Of Lamb And Topinambur

Preparation:

Preparation: The tajin is the typical Moroccan pot, with which tasty stews of meat, fish, vegetables are cooked: it is made up of an earthenware saucepan with a very thick bottom, with a characteristic cone-shaped lid which retains the heat well and the cooking fumes; the preparations cooked in it are indicated with the same name. It can be found in some ethnic shops; most recipes are almost as tasty using a regular cooked casserole with a tight-fitting lid. The recipe that we propose has been only slightly tamed to make it feasible with the ingredients that you can easily find in Italy; it is a dish with a very particular taste, suitable for palates who are not afraid of spicy and unusual flavours. It can be combined with a young Cabernet Sauvignon, but the best pairing is with a good, well-frozen beer. Arrange the lamb chops in the tajin, add salt, then sprinkle with three tablespoons of oil and cover with water; add the ginger and saffron, place the pan on the heat and cook covered over moderate heat until the meat is very tender. Check from time to time that it doesn't dry too much, if necessary add a little hot water. In the meantime, peel the Jerusalem artichokes, cut them into chunks the size of a walnut and place them in a bowl with water acidulated with vinegar. When the meat is well cooked, remove it and set it aside; rinse the Jerusalem artichokes, put them in the pot and cook them with a lid until they are tender but not mushy; at this point put the meat back on, add the olives, the juice of half a lemon, a few strips of lemon zest (only the yellow part) and let everything flavor for a few minutes, adjusting the salt if necessary. Garnish with finely chopped parsley and serve piping hot.