Quince stew, به قورمه

Based on a recipe from Gilani Cuisine

400 g Lamb or beef braising stake
1 stock cube
500 ml water
2 quinces
2 large onions
1 tsp turmeric
4 tbsp vegetable oil
Salt and pepper
Lemon juice as needed
Sugar as needed

Cut away gristle and fat from the meat and cut into inch cubes. Chop the onions. Peel the quince. Take out the core and cut into inch cubes. Boil the water and dissolve the stock cube in it.

Heat half the oil in a frying pan and seal the meat on all sides. Add the stock and bring to boil then reduce the heat and gently cook until done. Adjust the seasoning. Heat the rest of the oil and fry the onions. Stir in the turmeric and add the quince. Continue frying until golden. Add to the meat and cook on gentle heat until the stock thickens. The stew should have a subtle fruity sweet and sour taste. Add lemon juice if too sweet or sugar if two sour. Add two tsp of brewed saffron and serve with plain rice.