INGREDIENTS

INSTRUCTIONS

In 5-6 qt. saucepan, melt butter and sugar over medium-high heat; add
quince. Turn fruit often until richly browned, about 15 minutes;remove
slices as browned. Put quince in a 9x13 pan. Cover tightly with foil.
If making ahead, chill up to a day. In the 5-6 qt. pan, add lamb and
onion. Cover and cook over high heat until mixture is juicy, about 5
minutes. Uncover; stir often until liquid evaporates and browned bits
form in pan. Add 1/4 cup broth and scrape browned bits free. Boil
until liquid evaporates and browned bits form again. Add another 1/4
cup broth; repeat step. When liquid evaporates, stir in remaining
broth, minced cilantro, honey, ginger, cinnamon, cayenne. Bring to
boil over high heat. Cover;simmer until meat is very tender when
pierced, about 11/2 hrs. (if making ahead, cool, cover and chill up  to
a day. To continue, stir over meium heat until simmering.)
Meanwhile,place covered quince in 300F oven until hot to touch, about
20 minutes(25 minutes if chilled). With a slotted spoon, lift meat
from pan. Skim and discard fat from broth. On high heat, stir in
cornstarch; stir until broth boils. Return meat and any juices to  pan.
On a platter, mound rice or couscous. Spoon stew around it.  Arrange
quince around stew; garnish with cilantro sprigs.  Recipe By     : MS
Bello  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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