Title: Moroccan Meat Stew
Categories: Meat Moroccan
Yield: 1 Servings

1	lg	Chicken -- jointed, plus 2
		Tab
1 1/4	lb	Cubed mutton or lamb
2	lg	Onions -- finely chopped
	bn	Parsley -- chopped
1/2	ts	Ginger -- ground
		Salt
		Black pepper
		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)

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