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Title: Moroccan Meat Stew
Yield: 1 Servings

Ingredients

      1 lg chicken -- jointed, plus 2
      1    tab
  1 1/4 lb cubed mutton or lamb
      2 lg onions -- finely chopped
      1 bn parsley -- chopped
    1/2 ts ginger -- ground
      1    salt
      1    black pepper
      1    paprika pepper
      3 oz butter
      1 lb quinces (or more  to taste)

Instructions

Put meat into a large pan with the onions and parsley. Just cover with
water and season with ginger, salt and pepper. Bring to boil and
simmer about an hour, until cooked. Slice and core the quinces (leave
peel on), brown them very lightly in the extra butter and add them to
the stew half an hour before the end of cooking.

Recipe By : mike@idca.tds.philips.nl (Mike Corrall)

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