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Tunisian Lamb and Quince Stew

kept byjess.dymond
recipe byChow

2 tablespoons coriander seeds
1 tablespoon caraway seeds
6 medium garlic cloves, peeled and smashed
3 dried arbol chiles, crumbled
2 teaspoons paprika
1 teaspoon cayenne pepper
5 tablespoons olive oil
3 pounds lamb shoulder, cut into 3-inch cubes
Kosher salt
Freshly ground black pepper
2 medium yellow onions, medium dice
2 tablespoons tomato paste
1 (2-inch) cinnamon stick
1/2 teaspoon crushed saffron
5 cups low-sodium chicken broth
2 pounds quince (about 6)
2 tablespoons honey



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