3 quinces, peeled, cored, and cut into small (half-inch) pieces
Olive oil
1 large white or yellow onion, chopped fine
1.5--2 pounds stewing beef or lamb
2--3 teaspoons ginger paste
1 teaspoon cardamom
1/2 teaspoon paprika
1/2 teaspoon chile powder
red pepper flakes or sambal olek (optional, to taste)
1 cup water
1/2 cup brown sugar
salt (optional, to taste)
Fry onions in oil (medium-high) until just browned. Add meat and fry until brown, then add quince and spices. Fry for about two more minutes, then add water, sugar and salt. Increase heat to high and cook until most of the water is gone and meat and fruit are tender. Serves four with rice; or three if they're hungry.
I wish I could say this was an old family recipe, but the truth is it's modified from Helen Saberi's Afghan Food and Cookery. It makes no pretense to authenticity, though it does taste fairly good.