Veal tajine with pumpkin and quince

1. Place water and lemon juice in a big pan and bring it to a boil. Peel and remove the seeds of the quince then cut them into quarters. Immerse them for 5 minutes in boiling water then drain. Peel and remove the seeds from the pumpkin, then cut them into chunks. Peel, remove the germ and chop the garlic cloves. Peel and chop the ginger. Cut the remaining lemon into quarters.

2. Heat oil on a tajine dish. Add half of the saffron threads, the garlic and the ginger. Wait for 3 minutes then add the veal pieces. Roll them in the hot and fragrant oil until golden brown. Add salt and pepper to taste, then the lemon wedges and a sprig of rosemary.

3. Place the pumpkin and the quince on top. Season to taste, sprinkle the remaining saffron threadsand cover. Leave to simmer for 1 hour 10 minutes over low heat. Add a little water during the cooking, if necessary.

4. Mix all the ingredients gently before serving.