For 4 persons

750 g of meat
½ glass of plive oil
a thin slice onion
1 garlic clove
½ spoon of salt coffee
½ ginger coffee
½ packet of safron
a bouquet of tied up corriander

In a half-covered pot mix and cook gently the ingredients. Add and cook 15 to 20 minutes a kg of skinned potatoes, cut in two, 2 skinned tomatoes, 100 g stoned red olives, a bouquet of chopped parsley. Supervize that the potatoes remain ferms. Put the cut meat in a plate, cover with the vegetables, sprinkle with sauce.