Lamb Tajine with Quinces

Quinces

• 750 gms – 1.5 lbs. quinces
• 1 tsp sugar
• 3 to 4 tbsp cooking liquid from the quinces
• 3 to 4 tbsp of broth from the meat
• 3 tbsp butter
• 2 tbsp honey
• 2 tbsp sugar
• 1 tsp cinnamon
• 1 pinch of salt

Tajine

• 1 kg – 2 lbs. lamb cut into 5 to 6 cm – 2" or 3" pieces
• 2 medium onions finely chopped
• 3 to 4 cloves garlic
• 1 or 2 cinnamon sticks
• 1 ½ tsp ginger paste
• 1 tsp salt
• 1 tsp Turmeric
• ½ tsp black pepper ground
• ½ tsp saffron threads melted in 1 tbsp warm water
• ¼ tsp red chilli powder
• ¼ tsp ras el hanout
• 4 tbsp extra virgin olive oil
• 4 tbsp butter
• 1 small bunch of Coriander
• 3 cups water