SWEET SPICED LAMB SHANKS WITH QUINCE
A cross between a Persian stew and Moroccan tagine, the spices in this slow cooked one-pot are mellow. Serve with rice, couscous or flatbreads
Provided by Jane Hornby
Categories Main course
Time 3h10m
Number Of Ingredients 15
Steps:
- Heat the oil in a large frying pan. Season the shanks, then brown in the oil for 10 mins, or until dark golden all over.
- Meanwhile, in a casserole dish or large pan, melt the butter. Soften the onions for 10 mins on a medium heat until they're turning golden, then add the garlic. Heat oven to 160C/140C fan/gas 3.
- Add the strips of lemon zest and spices to the onion pan. Cook for 1 min, then stir in the tomato purée, honey, stock and half the lemon juice. Sit the shanks in the pan, then poke the quince quarters in and around the meat. (It might be quite a tight fit, but the meat will shrink as it cooks.) Bring to a simmer, then cover with a lid and braise in the oven for 2 hrs.
- Remove the lid and cook for 30 mins more. Spoon away any excess fat. The sauce will be fairly thin, so if you prefer a thicker stew, remove the lamb and quinces to a serving plate, then boil the cooking juices until thickened. Season, add the lemon juice and serve with the lamb.
Nutrition Facts : Calories 624 calories, Fat 36 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 59 grams protein, Sodium 0.4 milligram of sodium
QUINCE STEW (CHOROSHT'E BE)
Provided by Reyna Simnegar
Categories Soup/Stew Beef Fruit Potato Stew Rosh Hashanah/Yom Kippur Dinner Prune Quince Meat Kosher Persian New Year Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 8-10 servings
Number Of Ingredients 12
Steps:
- 1. In a 6-quart saucepan, sauté the onion and garlic in olive oil until the onion starts to become translucent (about 1 minute). Add the meat; cover and cook until meat no longer looks red, stirring occasionally. Add salt and pepper.
- 2. Add water, tomato paste, lime juice, quince, prunes, and potatoes. Simmer, covered, for 1 hour, stirring occasionally until meat is tender.
- 3. Serve hot in a casserole dish.
TURKISH LAMB AND QUINCE STEW (AVYA YAHNISI)
Lamb, quince and spices melts they flavor perfectly in this autumn dish. If you don't know quince in meat dishes, this recipe is a way to be introduced in them. Recently I tried this with chicken (skin remouvedI) and it was delicious as well!
Provided by Artandkitchen
Categories Lamb/Sheep
Time 2h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat 2 tablespoon oil over high heat in a deep frying pan or stew pot. Add lamb and brown it in several portions removing it to a plate when browned.
- Heat the other 2 tablespoon oil over high heat and add the onion and cook gently for about 5 minutes, until translucent and light golden.
- Add the pomegranate molasses and the water. Stir well, to mix in the browned juices.
- Return lamb to the pan and add 1/2 teaspoon cinnamon, allspice, salt, and pepper.
- Cover and simmer for one hour. Adjust salt if necessary and check liquid form time to time.
- Melt the butter in a frying pan. Add the quinces and cook over high heat for several minutes until caramelized.Turn the pieces from time to time.
- Add sugar, cloves, and 1/2 tablespoon cinnamon, stir once, and place on top of the lamb in the pan.
- Cover, and simmer gently for about 30 minutes, until the lamb is tender, shaking the pan occasionally. Don't stir, this would damage the quinces!
- Serve hot with fresh bread, bulgur, rice or what you like!
- Note: I prepare at least the double amount of quince increasing spices and sugar. We all love quince very much!
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