Maraqat al-Safarjal (Quince and Lamb soup)


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


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. Add the quince, cover with the water, and bring to a boil. Reduce the beat 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. Pour into a serving platter with a slotted spoon and serve.