World Cuisine

  • 1.25 kg (2½ lb) leg or shoulder of lamb, cubed
  • 2 onions, finely chopped
  • 250 ml (8 fl oz) water
  • 2 tablespoons groundnut oil
  • 50 g (2 oz) butter
  • 1 cinnamon stick
  • pinch of saffron
  • ½ teaspoon ground ginger
  • 1 kg (2 lb) quince
  • ½ teaspoon ground cinnamon
  • 2 tablespoons sugar
  • 2 tablespoons honey
  • pinch of pepper
  • salt

Place the lamb and onions in a large, heavy-based casserole with the water, oil, half the butter, the cinnamon stick, saffron and ginger. Season, then cover the dish and cook over a medium heat for 20 minutes.

Meanwhile, peel and core the quince and cut into eighths. Put the remaining butter, the ground cinnamon, sugar and honey in a saucepan and moisten with 2 ladlefuls of the cooking juices from the casserole.

Tip in the quince and cook until they are caramelized.

Transfer the meat to a round serving plate and serve with the sauce and the quince.

Like This? Try These
More on Food