INGREDIENTS

INSTRUCTIONS

1998    
The quinces in this stew are not combined with sugar and therefore
will not change color. They require only 45 minutes of cooking time  to
become tender.  This flavorful dish is even better when made a day
ahead.  Make marinade: Crush juniper berries and mince garlic cloves.
In a  large bowl stir together garlic, wine, and juniper berries.  Trim
lamb and cut into 2-inch cubes. Stir lamb into marinade. Marinate
lamb, covered and chilled, at least 12 hours and up to 1 day. In a
large sieve set over a bowl drain lamb, reserving marinade.  Chop
onions and mince garlic. In an 8-quart heavy kettle heat oil over
moderate heat until hot but not smoking and cook onions with garlic,
cinnamon, and saffron, stirring occasionally, until onions are
softened. With a slotted spoon transfer onion mixture to a large bowl.
Pat lamb dry and season with salt and pepper. In kettle brown lamb in
batches, without crowding, over moderately high heat, stirring
occasionally, transferring as browned with a slotted spoon to bowl
with onion mixture. Return lamb and onion mixture to kettle and add
reserved marinade, demiglace, and jelly. Simmer mixture, covered,
stirring occasionally, 45 minutes.  While lamb mixture is simmering,
prepare quince, zest, and celery:  Peel, quarter, and core quinces. Cut
quarters lengthwise into  1/4-inch-thick slices. With a vegetable
peeler remove zest from lemon  in lengthwise strips. Diagonally cut
celery ribs into 1/2-inch-thick  slices.  Add quince and zest to lamb
mixture and simmer, covered, stirring  occasionally, until quince is
tender, about 45 minutes. Stir in  celery and cranberries and simmer,
uncovered, stirring occasionally,  until celery is tender, about 15
minutes. Season stew with salt and  pepper. (Stew may be made 1 day
ahead and cooled completely before  being chilled, covered.)  Serve
stew with couscous.  Serves 8.  Gourmet January 1998  Posted to
recipelu-digest by Sandy <sandysno@pctech.net> on Mar 16,

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