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
LAMB BRAISED WITH QUINCE (KIDONATO)
This easy and tasty lamb and fruit dish originated in ancient Greece.
Provided by Alexandra S.
Categories World Cuisine Recipes European Greek
Time 1h50m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the olive oil until smoking over medium-high heat. Add the lamb and sear until well browned on all sides, then set aside. Reduce heat to medium, then stir in butter and onions, and cook until the onion has softened and turned translucent.
- Pour in water, then season with salt, pepper, cinnamon, and sugar. Add seared lamb pieces, and quartered quince. Cover and bring to a simmer.
- Simmer the kidonato over medium-low heat for 1 hour, or until the lamb is tender, adding additional water if needed.
Nutrition Facts : Calories 534.2 calories, Carbohydrate 23.4 g, Cholesterol 131.1 mg, Fat 36 g, Fiber 2.5 g, Protein 29.9 g, SaturatedFat 14.2 g, Sodium 120.9 mg, Sugar 7.4 g
LAMB BRAISED WITH QUINCE (KIDONATO)
This easy and tasty lamb and fruit dish originated in ancient Greece.
Provided by Alexandra S
Categories Greek Recipes
Time 1h50m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the olive oil until smoking over medium-high heat. Add the lamb and sear until well browned on all sides, then set aside. Reduce heat to medium, then stir in butter and onions, and cook until the onion has softened and turned translucent.
- Pour in water, then season with salt, pepper, cinnamon, and sugar. Add seared lamb pieces, and quartered quince. Cover and bring to a simmer.
- Simmer the kidonato over medium-low heat for 1 hour, or until the lamb is tender, adding additional water if needed.
Nutrition Facts : Calories 534.2 calories, Carbohydrate 23.4 g, Cholesterol 131.1 mg, Fat 36 g, Fiber 2.5 g, Protein 29.9 g, SaturatedFat 14.2 g, Sodium 120.9 mg, Sugar 7.4 g
LAMB BRAISED WITH QUINCE (KIDONATO)
This easy and tasty lamb and fruit dish originated in ancient Greece.
Provided by Alexandra S
Categories Greek Recipes
Time 1h50m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the olive oil until smoking over medium-high heat. Add the lamb and sear until well browned on all sides, then set aside. Reduce heat to medium, then stir in butter and onions, and cook until the onion has softened and turned translucent.
- Pour in water, then season with salt, pepper, cinnamon, and sugar. Add seared lamb pieces, and quartered quince. Cover and bring to a simmer.
- Simmer the kidonato over medium-low heat for 1 hour, or until the lamb is tender, adding additional water if needed.
Nutrition Facts : Calories 534.2 calories, Carbohydrate 23.4 g, Cholesterol 131.1 mg, Fat 36 g, Fiber 2.5 g, Protein 29.9 g, SaturatedFat 14.2 g, Sodium 120.9 mg, Sugar 7.4 g
MOROCCAN LAMB AND QUINCE STEW
Steps:
- Make marinade:
- Crush juniper berries and mince garlic cloves. In a large bowl stir together garlic, wine, and juniper berries.
- Trim lamb and cut into 2-inch cubes. Stir lamb into marinade. Marinate lamb, covered and chilled, at least 12 hours and up to 1 day. In a large sieve set over a bowl drain lamb, reserving marinade.
- Chop onions and mince garlic. In an 8-quart heavy kettle heat oil over moderate heat until hot but not smoking and cook onions with garlic, cinnamon, and saffron, stirring occasionally, until onions are softened. With a slotted spoon transfer onion mixture to a large bowl.
- Pat lamb dry and season with salt and pepper. In kettle brown lamb in batches, without crowding, over moderately high heat, stirring occasionally, transferring as browned with a slotted spoon to bowl with onion mixture. Return lamb and onion mixture to kettle and add reserved marinade, demiglace, and jelly. Simmer mixture, covered, stirring occasionally, 45 minutes.
- Peel, quarter, and core quinces. Cut quarters lengthwise into 1/4-inch-thick slices. With a vegetable peeler remove zest from lemon in lengthwise strips. Diagonally cut celery ribs into 1/2-inch-thick slices.
- Add quince and zest to lamb mixture and simmer, covered, stirring occasionally, until quince is tender, about 45 minutes. Stir in celery and cranberries and simmer, uncovered, stirring occasionally, until celery is tender, about 15 minutes. Season stew with salt and pepper. (Stew may be made 1 day ahead and cooled completely before being chilled, covered.)
- Serve stew with couscous.
LAMB BRAISED WITH QUINCE (KIDONATO)
This easy and tasty lamb and fruit dish originated in ancient Greece.
Provided by Alexandra S
Categories Greek Recipes
Time 1h50m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the olive oil until smoking over medium-high heat. Add the lamb and sear until well browned on all sides, then set aside. Reduce heat to medium, then stir in butter and onions, and cook until the onion has softened and turned translucent.
- Pour in water, then season with salt, pepper, cinnamon, and sugar. Add seared lamb pieces, and quartered quince. Cover and bring to a simmer.
- Simmer the kidonato over medium-low heat for 1 hour, or until the lamb is tender, adding additional water if needed.
Nutrition Facts : Calories 534.2 calories, Carbohydrate 23.4 g, Cholesterol 131.1 mg, Fat 36 g, Fiber 2.5 g, Protein 29.9 g, SaturatedFat 14.2 g, Sodium 120.9 mg, Sugar 7.4 g
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