I was only able to take a few pictures before I was stopped by the manager, who explained that, apart from panoramas of the whole market, photography was prohibited. So here's what I got.
Next we went across the street to the butcher owned by the same people as Les Délices. Tania did not make herself popular there by insisting that every scrap of fat be removed from the lamb before double grinding it into a wonderfully smooth texture. Here's what it looked like the next day, before we transformed it into kabab keraz and araïss.
|Double ground lamb and other ingredients for araïss|
|Here's a link to learn more about this|