Lamb Quince And Okra Tangine

2 pounds lean boneless lamb shoulder trimmed of fat
and cut into 6 pieces
3 medium red onions peeled; 1 grated, 2 finely chopped
3 tablespoons extra-virgin olive oil
1 pinch saffron threads
1 teaspoon ground ginger
1/2 teaspoon hot paprika
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh parsley
18 cloves garlic peeled and coarsely chopped
salt
1/4 cup tomato puree
1 jalapeno pepper seeded and minced
1/2 teaspoon ground cumin
3 large fresh quinces
2 tablespoons butter
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1 1/4 pounds fresh small okra tops pared

Stir lamb, grated onion, olive oil, saffron, ginger, paprika, cilantro, parsley, garlic, and 11/2 teaspoons salt in large pot over medium heat for 15 minutes. Add tomato puree and 1 cup water; raise heat, and bring to a boil. Lower heat and simmer, covered, for 45 minutes, turning meat occasionally. Add chopped onions, jalapeno, and cumin, and simmer 45 minutes more.

Meanwhile, cut each quince into 6 pieces, leaving skin on, and cut away core. Poach in 4 cups simmering, salted water in a skillet over medium heat until just tender, about 10 minutes. Pour off all but 2-3 tablespoons poaching liquid; add butter, sugar, and cinnamon. Cook quinces flesh-side-down until glazed brown, about 20 minutes. Turn, and glaze 5 minutes more.

Add okra to lamb, cover, and cook until okra is tender and sauce is thick, 15-20 minutes. Garnish with quinces.

Serving: 6