Lamb Tajine with Quinces

Quinces

• 750 gms quince 1.5 lbs
• 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 salt

Tajine

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