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1
Crush juniper berries and mince garlic cloves.
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2
In a large bowl stir together garlic, wine, and juniper berries.
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3
Trim lamb and cut into 2-inch cubes.
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4
Stir lamb into marinade.
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5
Marinate lamb, covered and chilled, at least 12 hours and up to 1 day.
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6
In a large sieve set over a bowl drain lamb, reserving marinade.
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7
Chop onions and mince garlic.
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8
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.
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9
With a slotted spoon transfer onion mixture to a large bowl.
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10
Pat lamb dry and season with salt and pepper.
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11
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.
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12
Return lamb and onion mixture to kettle and add reserved marinade, demiglace, and jelly.
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13
Simmer mixture, covered, stirring occasionally, 45 minutes.
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14
Peel, quarter, and core quinces.
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15
Cut quarters lengthwise into 1/4-inch-thick slices.
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16
With a vegetable peeler remove zest from lemon in lengthwise strips.
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17
Diagonally cut celery ribs into 1/2-inch-thick slices.
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18
Add quince and zest to lamb mixture and simmer, covered, stirring occasionally, until quince is tender, about 45 minutes.
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19
Stir in celery and cranberries and simmer, uncovered, stirring occasionally, until celery is tender, about 15 minutes.
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20
Season stew with salt and pepper.
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21
(Stew may be made 1 day ahead and cooled completely before being chilled, covered.)
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22
Serve stew with couscous.
