Peel quinces, remove seeds, dice and fry in a little oil.

Fry onions, add diced meat and season with salt, pepper and paprika.

Add 4 cups of water and cook for 1 hour.

Add quinces and prunes to the pot with the meat and add lime powder. Add tomato paste and sugar, cover the pot and continue cooking for a half an hour.

Lightly fry the mint and parsley and add half of the quantity to the pot and save half to garnish when serving.

If desired, a pinch of saffron can be added at the end.