Lamb, Quince, and Okra Tagine | Saveur

Ingredients

• 2 lb. lean boneless lamb shoulder, trimmed of fat and cut into 6 pieces
• 3 medium red onions, peeled; 1 grated, 2 finely chopped
• 3 tbsp. extra-virgin olive oil
• 1 tsp. ground ginger
• ¹⁄₂ tsp. hot paprika
• 2 tbsp. finely chopped fresh cilantro
• 2 tbsp. finely chopped fresh parsley
• 18 cloves garlic, peeled and coarsely chopped
• Salt
• ¹⁄₄ cup tomato puree
• 1 jalapeño pepper, seeded and minced
• ¹⁄₂ tsp. ground cumin
• 3 fresh quinces
• 2 tbsp. butter
• 2 tbsp. sugar
• ¹⁄₄ tsp. ground cinnamon
• 1 ¹⁄₄ lb. fresh small okra, tops pared
• Pinch saffron threads