POTIATE TAGINE
(Moroccan Carrot Stew)

3 lb potiate (boned)
2 lb carrots, diced
3 finely chopped onions
1 tablespoonful olive oil
4 oz parsley
1 teaspoon cinnamon
Pinch saffron
1 teaspoon black pepper
lemon juice


Heat oil and add everything except carrots and lemon juice,
Cook on high heat for 10 minutes stirring frequently.
Pour in 1 pint of hot water.
Cover and simmer over low heat for 1 hour.
Add diced carrots and remove lid.
Cook for another 15 minutes.
Smin off fat, correct seasoning and just before serving, add lemon juice,