Instructions: Place cubed lamb and one of the chopped onions in a large heavy based pan.

Season to taste with pepper and paprika and cover with water.

Add fresh coriander saffron and ginger.

Bring to the boil reduce heat cover and simmer for about an hour or until lamb is tender.

Cut the quinces into roughly the same sized pieces as the meat.

Cook the quinces and the second onion together in butter in a pan until lightly golden coloured.

Halfway through cooking time for the lamb add cooked onion quinces and prunes.

Serve on a warmed serving dish.

Note. Ground paprika is also available in hot and mildly hot strengths. Substitute hot paprika if a spicier flavour is preferred.

Dates could be used instead of prunes and pears instead quinces or in combination with each other.

Serves 6

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