Recipe: Tunisian Tajine with Potatoes and Meat

Put 2 potatoes to boil for 30 min.
On a cutting board, first cut the lamb meat into strips, then into cubes.
Peel and chop the onion and degermed garlic.
Heat olive oil in a saucepan, pour the meat into the hot oil and brown it, salt, pepper, season with turmeric.
Add the onion mixture and a little water.
Simmer for 10 minutes, until the meat is cooked.
Peel 3 raw potatoes. Cut them into fairly thin slices.
Plunge them into a hot oil bath, just long enough to blanch them.
Line an ovenproof dish with blanched potato slices, overlapping them, sprinkle with 20 gr grated gruyere.
Beat an egg with a fork and pour it over, pass just one minute in a very hot oven.
Peel and chop the boiled potatoes, pour them into the meat with onions, as well as the chopped parsley, 20 gr grated gruyere and breadcrumbs.
Break 5 eggs into a separate bowl, pour them into the stuffing.
Mix well with a fork, pour this stuffing into the potato dish.
Cut 80 gr of gruyere into slices.
Alternate on the surface potato slices and gruyere slices, coat with a mixture of beaten egg with 20 gr grated gruyere. Cook for 15 min
at 220°, Serve hot.