Moroccan Lamb and Quince Stew
| Yield: | 1 Servings |
| Categories: |
| FOR MARINADE | ||
| 5 | Juniper berries | |
| 3 | Garlic cloves | |
| 3 | c | Dry red wine |
| 3 1/2 | lb | Boneless lamb shoulder |
| 2 | md | Onions |
| 2 | Garlic cloves | |
| 3 | tb | Vegetable oil |
| 1/2 | ts | Cinnamon |
| 1/2 | ts | Saffron threads; crumbled |
| 1 1/2 | c | Veal demiglace |
| 1/3 | c | Red-currant jelly |
| 3 | md | Quinces; (about 1 1/2 pounds total) |
| 1 | Lemon | |
| 3 | Celery ribs | |
| 1/2 | c | Dried cranberries; (about 3 ounces) |
| ACCOMPANIMENT | ||
| Pistachio Couscous |
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