Tajine of kid with zucchini and pinenuts

Tajine of kid with zucchini and pinenuts
Gad Azran

For 4 people

• 600 g kid meat (shoulder and leg)
• 2 liters chicken stock
• 1⁄2 kg small zucchini,  
• 250 g white onions, 
• 2 cloves garlic, 
• 3 bay leaves
• 1 bunch parsley, 
• 100 g grilled pinenuts
• 15 saffron pistils, 
• 5 g powdered ginger, 
• 5 g turmeric, 
• 3 g black pepper
• 1 teaspoon salted butter, 
• 1 glass peanut oil, 
• 1 glass culinary argan oil

Preparation and cooking time: two hours and a quarter, plus marinating time

Cut the kid into small pieces and remove the fat. Leave the meat to macerate for four hours with the ginger, turmeric, pepper, bay leaves, garlic, butter and peanut oil. Put the macerated meat into a pan, cover with the chicken stock and bring to the boil. Lower the flame and cook for at least two hours.
In the meantime wash and cut the zucchini in two and finely slice the onions.
After 30 minutes cooking, add the onions and saffron to the meat and 10 minutes later, the zucchini. Finish cooking on a low flame.
Place the meat, vegetables and pinenuts on a serving dish. Add the argan oil and decorate with parsley.