How to make it

  • Heat 4 tablespoons olive oil in a skillet; fry the cinnamon stick, cumin seeds, mustard seeds, and coriander seeds in the hot oil until the seeds begin to splutter, 2 to 3 minutes. Stir and fry the onions, over moderate heat, until they begin to brown at the edges.
  • Now add the ginger, garlic, jalapeno and stir fry for 1 minute. Add lamb, fry until begins to brown, pour in white wine to cover the lamb. Stew for 50 minutes. Add quince, salt, pepper and stew the meat until ready. Garnish with cilantro.

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