Quince Boran
3 tablespoons of shortening
200 gr. Diced lamb
1 cup molasses
4 cups water
Salt
Melt the butter in a pot. When the oil is hot, fry the meat until the water they give is absorbed. Add the water and boil for a while. Remove the foam. Cover the lid, reduce the heat and cook for about 30 minutes. Peel the quinces and cut them in half. Remove the seeds and slice them. Add the quince slices to the cooked meat. Add molasses and mix. Adjust the salt, cook over medium heat for about 20 minutes until soft. Remove from the heat and serve hot.
