Lamb with quinces a moroccan dish

Quinces are such a beautiful fruit that they should be enjoyed more by Americans. They can be found in supermarkets in fall and in winter months, and are fairly expensive.

With honey and lamb, lots of pepper and ginger, Moroccan quince dishes called "tahines" are wonderful. Here is one similar to a dish I had in Marrakech. I make it every time I can find a few fresh quinces, although it can also be made with the canned fruit. Lamb With Quinces 3 tablespoons butter 3 1/2 pounds lamb shoulder 3 teaspoon salt 2 or 3 threads of saffron 1 teaspoon ground ginger 1 teaspoon freshly ground black pepper 1 1/2 cups onion, finely chopped 2 tablespoons fresh parsley 1 pound quinces (about 4) 1 cinnamon stick, optional Granulated sugar Ground cinnamon

Trim off excess fat and cut lamb into 1 1/2-inch pieces. Melt butter in casserole; add lamb, salt, spices, herbs, and 1/4 cup of onion. Stir over low heat until onion is limp, but do not boil. Lower heat and simmer, covered, for 1 1/2 hours. Turn meat occasionally. Add water if necessary.

After 1 hour, add rest of onions and continue simmering on low heat another 45 minutes or until meat is very tender and sauce has become thick.

While lamb is cooking, use a strong, heavy knife to quarter and core washed quinces. Do not peel. Place in a saucepan with 2 to 3 tablespoons of sugar and a cinnamon stick, if desired. Cover with water and simmer 15 minutes or until barely tender. Remove from heat and drain.

Add quinces to lamb in casserole. Sprinkle fruit lightly with ground cinnamon nd sugar. Taste sauce for seasoning bake 15 minutes in preheated 350 degree F. oven.

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