2 tb Butter or margarine
1/4 c  Sugar
5 lg (3" diameter, 21/2 lb total)
Quinces -- peeled
Cored and cut into
3/4    "wedges
2 1/2    Bs
1/2    "chunks
2 lg Onions -- chopped
3 c  Beef broth
1/4 c  Fresh cilantro --
(coriander)
3 tb Honey
2 tb Minced fresh ginger
1 ts Ground cinnamon
1/4 ts Cayenne
1 tb Cornstarch mixed with 1/4
c  Water
3    To 4 cups
Couscous
Cilantro sprigs
Boned lamb shoulder -- in 1
Hot cooked rice -- or

In 5-6 qt. saucepan, melt butter and sugar over medium-high heat; add
quince. Turn fruit often until richly browned, about 15 minutes;remove
slices as browned. Put quince in a 9×13 pan. Cover tightly with foil. If
making ahead, chill up to a day. In the 5-6 qt. pan, add lamb and onion.
Cover and cook over high heat until mixture is juicy, about 5 minutes.
Uncover; stir often until liquid evaporates and browned bits form in pan.
Add 1/4 cup broth and scrape browned bits free. Boil until liquid
evaporates and browned bits form again. Add another 1/4 cup broth; repeat
step. When liquid evaporates, stir in remaining broth, minced cilantro,
honey, ginger, cinnamon, cayenne. Bring to boil over high heat.
Cover;simmer until meat is very tender when pierced, about 11/2 hrs. (if
making ahead, cool, cover and chill up to a day. To continue, stir over
meium heat until simmering.) Meanwhile,place covered quince in 300F oven
until hot to touch, about 20 minutes(25 minutes if chilled). With a slotted
spoon, lift meat from pan. Skim and discard fat from broth. On high heat,
stir in cornstarch; stir until broth boils. Return meat and any juices to
pan. On a platter, mound rice or couscous. Spoon stew around it. Arrange
quince around stew; garnish with cilantro sprigs.

MS Bello