Mix together and cook in a covered pan over medium heat for 30 min:
3 lbs mutton cut in pieces
1/2 tsp salt 1 tsp ginger
1/2 tsp cumin
3 sticks of cinnamon
small sprig coriander, chopped
small sprig parsley, chopped
1 onion, sliced
1 glass oil
2 pints water
lace the meat in a tagine dish and pile on it the following vegetables, peeled and washed, in layers to form a pyramid:
4 lbs onions, sliced
2 lbs potatoes, cut in
2 lbs peppers, seeded and cut in strips
Pour over it all the meat sauce and cover the tagine with its lid.
Cook over a very gentle heat for 1 hour.
Then remove the lid and place on top of the peppers 4 lbs of tomatoes, halved and seeded (but you should retain their juice). Cover the tagine again and cook for a further 10 or 15 min. Then take 5 or 6 tbsp of sauce from the tagine and caramelise it in a pan with the tomato juice, 15 lumps of sugar and 1 tsp cinnamon.