Maraqat al-Safarjal

== Description ==
Sweet ragoût of quince and lamb
== Ingredients ==
* 1¼ pounds boneless leg of lamb, trimmed of all fat and cubed
* 1½ 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 Quince are like very hard Apples. Use a sharp knife and don’t cut them up until you need them because they discolor., peeled, cut into eights, and cored
* 3 to 4 cups water
* 2/3 cups sugar
== Directions ==
# In a medium-size bowl, toss the lamb together with the cinnamon, rose petals or rose water, and salt.
# 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.
== Notes ==
__NOTOC__
Category:Lamb leg Recipes
Category:Quince Recipes
Category:Recipes that need photos
Category:Rose petal Recipes
Category:Rose water Recipes
Category:South African Meat Dishes
Category:Stew Recipes