for 4 person

Quinces

1 tbsp	oil
600 g	quince

Stewing lamb

1 tbsp	oil
600 g	stewing lamb (e.g. shoulder)
1 tsp	salt
a little	pepper
2	onion, roughly chopped
50 g	pitted prune, roughly chopped
2 tbsp	tomato puree
1 tsp	sugar
2	cardamom pod, crushed
¼ tsp	cinnamon
3 dl	water
1 sachet	saffron
	salt and pepper to taste

How it's done

Quinces

Rub the quince with a towel, cut into quarters, remove the core and cut into slices. Heat the oil in a cooking pot. Reduce the heat, fry the quince in batches until golden-brown. Remove and set aside.

Stewing lamb

Heat the oil in the same cooking pot. Brown the lamb in batches for approx. 4 mins. per batch, remove from the pan, season. Reduce the heat, sauté the onions for approx. 5 mins. Add the plums and all the ingredients up to and including the cinnamon, sauté briefly. Pour in the water, bring to the boil, reduce the heat, cover and braise on a low heat for approx. 1 1/4 hours. Add the reserved quince and saffron, cover and braise for a further 45 mins. or so, season.

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