Maraqat al-Safarjal

Description
Sweet ragoût of quince and lamb

Ingredients

 * 1¼ pounds boneless leg of lamb, trimmed of all fat and cubed
 * ½ teaspoon ground cinnamon
 * 1 teaspoon dried and ground rose petals or ¼ teaspoon rose water
 * salt to taste
 * ½ cup extra virgin olive oil
 * 1½ pounds quince, peeled, cut into eights, and cored
 * 3 to 4 cups water
 * 1⅓ cups sugar

Directions

 * 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.
 * 3) Add the quince, cover with the water, and bring to a boil.
 * 4) Reduce the heat to medium-low and cook for 1 hour, uncovered.
 * 5) Add the sugar and stir.
 * 6) Cover and cook until the lamb is very tender and the quince soft, about another hour.
 * 7) Remove to a serving platter with a slotted spoon and serve.