Lamb Stew with Carmelized Quince
| Yield: | 1 Servings |
| Categories: | Main Dishes, Fruits, Lamb |
| 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 |
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