Meat and rice tajine with almonds

Ingredients for 6 to 8 people

•    1 1/2  kg (3 lbs 5 oz) of meat (mutton shoulder and chops or veal knuckle)
•    1 teaspoonful of pepper
•    1/2 coffeespoonful of saffron (nzixed packet saffron and crushed flowers)
•    2 grated onions
•    150 g (5 02) of butter
•    150 g (5 oz) of almonds
•    3/4 glasshii of polished rice
•    1 handful of chopped parsley
•    1/2  teaglassful of lemon juice (or more to taste)

Cut the meat into pieces weighing about 150 g (5 oz). rinse and put in a thick-bottomed saucepan with salt, pepper, saffron, butter, grated onions and peeled almonds. Cover with water and cook with the lid on. stirring from time to time. Add water if necessary.

Meanwhile cook the rice separately in slightly salted, boiling water.
Cook for 20 minutes, rinse in cold water and strain.
When the meat is cooked and breaks off easily in the fingers, add the chopped parsley and lemon juice. Boil the sauce down until it becomes thick. Just before serving re-heat the meat separately, using half the sauce to re-heat the rice. This should be done as quickly as possible so that the rice does not become sticky.
Arrange the meat on a round dish with the rice and almonds on top. Pour over the remainder of the sauce and serve at once.