Meat tajine with almonds and onions

Ingredients for 6 to 8 people
 

•    1.5 Kg (3 lbs 5 02) ofineat (muttorr shoulder and chops or veal knuckle)
•    200 g (7 0z) of almonds
•    1.5 Kg (3 lbs 5 oz) of onions
•    1 handful of chopped parsley
•    150 g (5 oz) of butter
•    1 teaspoonful of pepper
•    1 coffeespoonfful of saffron (mixed packet saffron and crushed flowers)

Cut up the meat into pieces weighing about l50 g (5 oz). rinse, and put in a thick-bottomed saucepan with salt, pepper, Saffron, butter, 2 sliced onions and the skinned almonds. Cover with water and cook with the lid on, stirring from time to time. Add water if necessary.
When the meat is cooked and breaks off easily in the fingers, take it out of the sauce and put on one side. Toss the remainder of the onions in the sauce with the chopped parsley, a little salt and a pinch of saffron. Shake the saucepan well to mix all the ingredients and leave to cook with the lid off.
When the onions are cooked but still firm, check the seasoning and remove the sau- cepan from the heat. The sauce should be thin but not runny.
To re-heat the meat put it back in the saucepan.
Arrange it on a round dish with the onions and almonds on top. Cover with the sauce and serve at once.