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1
Toast the coriander and caraway seeds in a small, dry frying pan over medium-low heat until the seeds release their aroma and darken slightly, about 4 minutes.
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2
Remove from the pan and let cool at least 5 minutes.
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3
Transfer the seeds to a resealable plastic bag and pound them with a rolling pin or meat mallet until coarsely crushed but not pulverized.
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4
In a large nonreactive bowl, combine the crushed seeds with the garlic, chiles, paprika, cayenne, and 2 tablespoons of the olive oil.
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5
Stir, then add the lamb and toss until the meat is well coated.
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6
Cover and refrigerate 8 to 12 hours.
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7
Take the meat out of the refrigerator and transfer to a large plate or baking sheet, reserving the garlic from the marinade.
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8
Season the meat well with salt and pepper and let it sit at room temperature for 45 minutes.
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9
When the lamb is ready, heat the remaining 3 tablespoons oil in a 4-quart Dutch oven or a heavy-bottomed pot with a tightfitting lid over medium-high heat until shimmering.
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10
Add the lamb in batches to prevent overcrowding and cook until a dark brown crust has formed on all sides, about 10 minutes per batch.
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11
Once the lamb is browned, remove to a plate and discard all but 2 tablespoons of the oil.
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12
Add the onions, tomato paste, cinnamon stick, reserved garlic, and saffron to the remaining oil in the pot and saute over medium-high heat.
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13
Using a wooden spoon, scrape up any browned bits that have stuck to the bottom of the pan and continue cooking until the onions begin to caramelize and soften, about 10 minutes.
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14
Season well with salt and pepper.
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15
Return the lamb to the pot and add the broth.
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16
Cook, covered, at a gentle simmer for 1 1/2 hours.
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17
Once the lamb is almost knife tender, prepare the quince by running them under cold water to rub any fuzz off the skin.
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18
Cut each quince into 8 wedges, remove the cores, and add them to the stew.
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19
Stir in the honey and cook until the lamb and quince are tender but not falling apart, about 1 hour.
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20
To test that the lamb is done, remove a piece from the pot and set it on a clean plate.
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21
Press it with your thumb or the back of a spoon.
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22
If it yields easily and almost falls apart, it is done; if it resists pressure, return it to the pot and continue cooking.
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23
When the lamb is ready, taste the stew for seasoning and add more salt if necessary.
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24
Serve with couscous, farro, or steamed rice and .
