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Place cubed lamb and one of the chopped onions in a large heavy-based pan. Season to taste with pepper and paprika and cover with water. |
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Add cilantro, saffron and giner. Bring to the boil, reduce heat, cover and simmer for about an hour, or until lamb is tender.Cut the quinces into roughly the same sized pieces as the meat. Cook the quinces and the second onion together in butter in a pan until lightly golden colored.Halfway through cooking time for the lamb, add cooked onion, quinces and prunes. Serve on a warmed serving dish. |