Turkish · Dinner
Lamb Stew with Quince
Braised lamb shoulder simmered slowly with quince, onion, cinnamon and tomato paste until the meat falls apart and the fruit turns amber and jammy. A traditional Ottoman-style stew balancing savoury lamb fat against sweet-tart fruit, finished with lemon juice and served over rice.
$7
20 minsPrep
90 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
612Calories
41.3gProtein
30.4gFat
42.8gCarbs
15.2gSugar
4.6gFiber
870mgSodium
161mgChol
13.9gSat Fat
980mgPotassium
75mgCalcium
4.6mgIron
2.4mcgVitamin B12
18mgVitamin C
protein-rich
herb-salt
hidden-gems
Instructions
1
Prep
Cut the lamb shoulder into 1.5-inch cubes, peel and core the quince and cut into wedges, and thinly slice the onion.
2
Sear
Melt the butter in a heavy pot over medium-high heat and brown the lamb cubes on all sides for about 6 minutes until deeply browned.
3
Sweat
Add the onion to the same pot over medium heat and cook for 4 minutes until softened and translucent.
4
Braise
Stir in the tomato paste and cinnamon stick, pour in the chicken stock and add the sugar and salt, cover and simmer over low heat for 60 minutes until the lamb is fork-tender, then nestle in the quince wedges and simmer covered for 25 minutes until the quince is soft and deep amber.
5
Finish
Stir in the lemon juice and black pepper and simmer uncovered over low heat for 3 minutes until the sauce thickens slightly.
6
Plate
Spoon the cooked rice onto a plate and ladle the lamb and quince stew alongside, discarding the cinnamon stick.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g lamb shoulder
- 11 quince (about 100g)
- 11 onion
- 2 tbsp30g tomato paste
- 22 cinnamon stick
- 2 tbsp30ml lemon juice
- 2 tbsp28g butter
- 1 cup240ml chicken stock
- 1 tsp1 tsp sugar
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1/2 cup90g white rice, cooked, to serve
