quince tajine (kdra)

Ingredients for 8 people :

* 1 1/2 kg (3 lbs 5 oz) of meat (mutton shoulder and chops or veal knuckle)

* 1 1/2 kg (3 lbs 5 oz) of quinces * 1 heaped teaspoonful of pepper

* 1 coffeespoonful of saffron (mixed packet saffron and crushed flowers)

* 2 large sliced onions * 200 g (7 oz) of butter * salt

Preparation:

Cut the meat into pieces weighing about 150 g (5 oz). Rinse and drain. Put in a thick-bottomed saucepan, adding salt, pepper, saffron, one sliced onion and the butter. Cover with water, put the lid on and cook, stirring from time to time, When the meat is cooked and breaks in the fingers, take it out of the saucepan and put the seeded but unpeeled quinces (halved or quartered according to size) in the sauce.

Add the other sliced onion and a little salt. Cover halfway up with water. Keep a close watch on the quinces as some cook faster than others. Take them out of the saucepan as they are cooked. Then let the sauce boil down until it becomes thick. Remove from the heat, Just before serving, put the meat and the quinces back in the saucepan, taking care not to cush the quinces. Re-heat on a low heat. Arrange the meat in a round dish with the quinces on top and pour the sauce over.