2 large Quince (quince is a fall fruit. We buy ours from the local farm in October and early November.)
2 large onions, chopped evenly (or you can use 6-8 shallots)
2-4 cloves garlic, chopped
1 pound lamb shoulder cut into 1.5 inch pieces (pat dry for better frying)
2 TBSP verjus (or you can use 1/8 cup lemon juice)
4 TBSP butter or olive oil
1/8 cup organic brown sugar (or 2 TBSP honey)
1 TSP sea salt
¾ TSP black pepper
1 TSP turmeric
½ TSP cinnamon
½ TSP saffron, crushed using a mortar and pestle
1 TBSP rose water (optional)

In a frying pan, melt 2 TBSP butter (or use olive oil) over low heat and add onions. When golden, add garlic and stir frequently to prevent from burning. Add turmeric and fry for an additional minute. Add lamb and increase heat to medium low. Stir until lamb is browned.

Add ¾ cup water, salt and pepper, and lower heat. Cover and allow the braise to simmer for 1 hour. Add more water if necessary.

Meanwhile: peel and cut your quince into wedges. On low heat, fry both sides of the quince in remaining butter, keeping an eye as quince can burn quickly. When golden, remove the quince from heat and set aside.

When lamb is soft enough to cut with a fork, add the rest of the spices, lemon juice, and sugar and stir. Arrange your quince on top of the braise and cover with some of the juices. Cover and allow to cook for an additional 10-15 minutes.

Today, variations of this braise are served with basmati rice. Enjoy!