500g sour sort of quinces, 500g meat, 2 onions, salt, black pepper, 0.5 tsp zira (cumin).
Fat lamb or beef cut into slices the size of a walnut. Rib bones chop as slices of 2-3cm. Chop onion as rings. Peel quinces from the bloom. Quince split in half, remove seeds, then cut into slices 1cm in width. All products put together, add salt and spices. Put in a saucepan, cover with a plate. Press with load. Pour water at the level of the contents of the saucepan. Saucepan set over medium heat. Once the pot boils, reduce the heat to the minimum burning and simmer for 50 - 60 minute.
The slices of quince and meat put on the plate, and serve up. Pour the sauce separately in a cup.