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Moroccan Meat Stew

meats, moroccan

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

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)

Yield: 1 servings

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