SLOW COOKED LAMB WITH QUINCE AND LEMON

This is The Manor 'Autumn' dish ,highlighting the homegrown quinces and the preserved lemons. Trim 1.5 kg of lamb shoulder cut into 12 even pieces and place in a large pot. Add 1 peeled and chopped onion , 2 tbs of minced garlic , 1 cinnamon stick , 1 tbs of minced ginger and 1/2 tsp of saffron threads . Add enough cold water to cover the contents of the pot . Slowly brng to the boil , stirring occasionally . Reduce the heat and simmer for 45 minutes . Preheat your oven to 180 deg C or spray the bowl of your slow cooker with cooking oil and set to high . Transfer the lamb to your choice of cooking dish , I used a tagine , but you could easily use a slow cooker or casserole dish . Now add 1 large quince , peeled , seeded and cut into 12 pieces .1/4 cup of honey (90 ml), 1 tsp of ground cinnamon to the cooking liquid and simmer until the quince is tender . Discard the cinnamon stick and remove the quince pieces and add to the lamb , reserving the liquid . Bring the cooking liquid to a boil and continue to boil until reduced by half , then pour over the lamb and quince . Now remove and discard the fleash from 1/2 a preserved lemon . slice the rind thinly and add to the lamb mixture . Cover and cook for 40 minutes or until the lamb is tender . Serve with a mixed grain . Delicious .