1 kg lamb blade pot roast
2 tbsp butter
1. Sauté the onion in the butter, on high heat, stirring continuously so it doesn't burn.
2. Add the meat and stir until it browns well.
3. Place in the saucepan the quince, 1 tablespoon of butter, 1 cup of water, salt, pepper, cinnamon and sugar.
4. Lower the heat to medium/low and simmer the kidonato until the the meat is tender. This may take close to 2 hours.
*The lower the heat, the more patience you have, the better it will be.