Maraqat al-Safarjal

Ingredients

 * 1 1/4pounds boneles leg of lamb, trimmed of all fat and cubed
 * 1/2 teaspoon ground cinnamon
 * 1 teaspoon dried and ground rose petals or ¼ teaspoon rose water
 * salt to taste
 * 1/2 cup extra virgin olive oil
 * 1 1/2 pounds quince*, peeled, cut into eights, and cored
 * 3 to 4 cups water
 * 1 1/3 cups sugar

Directions

 * 1) Quince are like very hard apples. Use a sharp knife and don’t cut them up until you need them because they discolor.
 * 2) In a medium-size bowl, toss the lamb together with the cinnamon, rose petals or rose water, and salt.
 * 3) 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 heat 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.