Time: 30 minutes prep + 1 hour cooking.
1 kg shoulder of lamb cut in 2 cm pieces
2 large onions, chopped in 1 cm cubes (keep them separate)
1/2 tsp ground mildly hot paprika (or use sweet and mix in a little ground cayenne or chili pepper)
1 bunch fresh cilantro, finely chopped
1/4 tsp ground saffron
1/2 tsp ground ginger
500 g quinces, cored, halved and peeled
60 g butter
1 cup pitted prunes, pre-soaked
Put lamb pieces and one chopped onion in a heavy-bottomed cooking pot. Season to taste with pepper and paprika and cover with water. Add cilantro, saffron and ginger and bring to the boil. Reduce heat and simmer, covered, for about 1 hour or until lamb is tender.
While lamb cooks, cut the quinces into pieces roughly the same size as the meat pieces. Melt butter in a frying pan and cook the quinces and the second onion together until lightly golden. When the lamb has been cooking for about 30 minutes, add the fried quinces and onion, along with the prunes. Finish cooking and serve warm, with rice.
The book suggests that dates may be used instead of prunes and pears instead of quinces.