Lamb, Quince + Plum Braise

Many regions in Iran have their own variation on this braise. We made it in Yazd using vinegar, lime juice, and sugar to achieve the desired sweet and sour flavor. In Kerman they use dried greengages. In Arak they add tomato paste and split peas. In Isfahan they make it with prunes/alu baraghuni, but I prefer it, as shown in the photograph on the facing page, with dried golden plums (available at Iranian markets). All versions are delicious, especially over Saffron Steamed rice/