Quince tyal

• 500 g, (1 lb) lamb
• 500 g (1

Cut the meat into two pieces, remove large bones and cover with coarse salt; leave in a cool place for 8 hours. Rinse off the salt and boil the meat for about 1 hour. Remove all the remaining bones and any gristle or veins, and fry in butter with the remaining ingredients until very soft. Place in an earthenware casserole. Melt the butter and pour over the lamb, entirely covering it and reachin