Maraqat al-Safarjal

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Sweet ragoût of quince and lamb



  1. In a medium-size bowl, toss the lamb together with the cinnamon, rose petals or rose water, and salt.
  2. In a medium-size casserole, heat the olive oil over medium-high heat and brown the lamb, about 2 minutes, stirring.
  3. Add the quince, cover with the water, and bring to a boil.
  4. Reduce the heat to medium-low and cook for 1 hour, uncovered.
  5. Add the sugar and stir.
  6. Cover and cook until the lamb is very tender and the quince soft, about another hour.
  7. Remove to a serving platter with a slotted spoon and serve.


  1. Quince are like very hard Apples. Use a sharp knife and don’t cut them up until you need them because they discolor.