Middle Eastern · Dinner
Quince and Meat Stew
Bone-in lamb shoulder braised slowly with quince wedges, onion, cinnamon, and saffron until the fruit turns tender and the sauce reduces to a fragrant, lightly sweet gravy. A Persian-influenced Middle Eastern stew balancing meaty richness against the quince's floral tartness, ladled over rice.
$7
15 minsPrep
95 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
588Calories
38.2gProtein
28.3gFat
43.8gCarbs
15.5gSugar
4.9gFiber
1210mgSodium
130mgChol
10.4gSat Fat
750mgPotassium
68mgCalcium
4.4mgIron
2.3mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Pat lamb shoulder chunks dry. Peel, core and cut quince into wedges. Slice onion thinly and mince garlic. Crush saffron threads.
2
Sear
Heat olive oil in a heavy pot over medium-high heat and brown lamb chunks on all sides for 6 minutes until deeply browned.
3
Sauté
Add sliced onion and minced garlic to the pot and cook over medium heat for 4 minutes until onion turns soft and translucent.
4
Braise
Stir in cinnamon stick and crushed saffron, pour in chicken stock, cover and simmer over low heat for 60 minutes until lamb is tender.
5
Simmer
Add quince wedges, sugar and lemon juice; simmer uncovered over medium-low heat for 25 minutes until quince is translucent and sauce thickens.
6
Plate
Spoon lamb, quince and sauce over cooked basmati rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz453g, bone-in lamb shoulder, cut into chunks
- 22 small quince (about 150g), peeled and cored
- 11 medium onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp olive oil
- 22 cinnamon stick
- a pinch of saffron threads
- 2 tsp2 tsp sugar
- 2 tbsp2 tbsp lemon juice
- 2 cup480ml chicken stock
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2/3 cup130g basmati rice, cooked, to serve
