Quince and Lamb Ragout

1. 1

   In a bowl, toss raw lamb together with the cinnamon, rose petals or rose water, and salt.

2. 2

   Heat olive oil in a medium-sized casserole pan on stove.

3. 3

   Add lamb mixture, browning the lamb, about two minutes.

4. 4

   Add quince, cover with water and bring to a boil.

5. 5

   Reduce heat to medium-low, allowing the lamb and quince to cook uncovered for 1 hour.

6. 6

   Add sugar and stir.

7. 7

   Cover and cook until the lamb is very tender and the quince soft, about another hour.

8. 8

   Remove to a serving platter with a slotted spoon and serve over rice.

No additional tips available.