Sauté onions in oil until translucent. Sprinkle with sugar, let it melt. Add lamb, roast lightly, turning. Add water, add cinnamon. Cover and steam for 50 minutes at low temperature.
Add quinces, gently toss with lid closed until tender. Season to taste with salt and freshly ground pepper.
Tip: Serve with long-grain rice or couscous. Use star anise instead of cinnamon.
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