Quince and Lamb Ragout

• 12 cup mediterranean drizzles garlic infused extra virgin olive oil
• 1 14 lbs boneless leg of lamb, trimmed of all fat and cubed
• 12 teaspoon ground cinnamon
• 14 teaspoon rose water
• 12 cup extra virgin olive oil
• 1 12 lbs quinces, cored peeled and cut into eighths
• 3 -4 cups water
• 1 13 cups sugar
• salt

1. In a bowl, toss raw lamb together with the cinnamon, rose petals or rose water, and salt.
2. Heat olive oil in a medium-sized casserole pan on stove.
3. Add lamb mixture, browning the lamb, about two minutes.
4. Add quince, cover with water and bring to a boil.
5. Reduce heat to medium-low, allowing the lamb and quince to cook uncovered for 1 hour.
6. Add sugar and stir.
7. Cover and cook until the lamb is very tender and the quince soft, about another hour.
8. Remove to a serving platter with a slotted spoon and serve over rice.

mediterranean drizzles garlic, lamb, ground cinnamon, water, extra virgin olive oil, water, sugar, salt

Taken from www.food.com/recipe/quince-and-lamb-ragout-521603 (may not work)