Place the lamb, onions, butter, ginger, pepper, saffron and cinnamon stick into a large, heavy-bottomed pan. Cover the pan and simmer for 10 minutes. Don't allow the meat to brown. Pour in the water, bring to a simmer and simmer covered for 45 minutes, until the lamb is tender. Salt to taste.
Cut the quinces into eighths and remove the seeds but do not peel. Add to the pan with honey and cinnamon and mix well. Possibly add some more water, everything should be covered with liquid. Simmer again for 30 minutes. Remove the cinnamon stick and serve.