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Ingredients
500 g/ l 1 lb lamb loin, trimmed of visible fat 1 onion, chopped 2 quinces, peeled, cored and cut into thick slices 2 bay leaves 1 cinnamon stick 1 thick strip orange peel 2 cups/500 mL/16 fl oz beef stock 1 cup/250 mL/8 fl oz water 3/4 cup/185 mL/6 fl oz red wine

Instructions
803 kilojoules 191 Calories per serve Low Fibre Low Fat Negligible carbohydrate 1. Heat a nonstick frying pan over a high heat, add lamb and cook for 2 minutes each side or until brown, remove from pan and set aside. 2. Add onion to pan and cook, stirring, for 4 minutes or until soft. Add quinces, bay leaves, cinnamon stick, orange peel, stock, water and wine, cover and bring to simmering. Simmer for 35 minutes or until quinces are tender. Add extra water if necessary during cooking. 3. Place lamb on quince mixture and cook for 5 minutes or until lamb is heated through. To serve, cut lamb into thick slices, place on serving plates and spoon over quince sauce. Serves 4 Firm pears make a good alternative to the quinces in this recipe. However they do not need to be cooked as long. If using pears allow the stock mixture to simmer for 15 minutes, then add the pears and cook for 15 minutes longer or until pears are tender.