Maraqat al-Safarjal (Sweet Ragout of Quince and Lamb)


1-1/4 pounds boneless leg of lamb,
   trimmed of all fat and cubed
1/2 teaspoon ground cinnamon
1 teaspoon dried and ground rose petals
   or 1/4 teaspoon rose water
Salt to taste
1/2 cup extra virgin olive oil
1-1/2 pounds quince (variety of apples),
   peeled, cut into eighths, and cored
3 to 4 cups water
1-1/3 cups sugar


1. In a medium-size bowl, toss the lamb together with the cinnamon, rose petals or rose water, and salt.
2. In a medium-size casserole, heat the olive oil over medium-high heat and brown the lamb, about 2 minutes, stirring. Add the quince, cover with the water, and bring to a boil. Reduce the beat to medium-low and cook for 1 hour, uncovered. Add the sugar and stir. Cover and cook until the lamb is very tender and the quince soft, about another hour. Remove to a serving platter with a slotted spoon and serve.


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