Tagine of Lamb with Quinces

• 1 kg lamb shoulder, cut in 2 cm cubes
• 2 large onions, cut into 2 cm cubes
• 12 teaspoon mildly hot paprika
• 1 bunch fresh coriander, finely chopped
• 14 teaspoon powdered saffron
• 12 teaspoon ground ginger
• 500 g quinces, peeled,halved and cored
• 60 g butter
• 1 cup pitted prune

1. Place the lamb, and one of the onions in a heavy based pan.
2. Season to taste with pepper and paprika, and cover with water.
3. Add the coriander, saffron, and ginger and bring to the boil.
4. Reduce the heat, cover and simmer for about 1 hour or until the lamb is tender.
5. Cut the quinces into roughly the same size as the meat, and cook them and the second onion in the butter until they are lightly golden.
6. Halfway through the cooking time for the lamb, add the cooked onions, quinces and prunes.
7. Serve when the lamb is tender,.

lamb shoulder, onions, paprika, fresh coriander, powdered saffron, ground ginger, butter

Taken from www.food.com/recipe/tagine-of-lamb-with-quinces-22289 (may not work)