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.
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.
QUINCE AND LAMB STEW
my version of a recipe I first saw in Claudia Roden's Miediterranean Food - couldn't find it, so I improvised. Subtle and delicious.
Provided by mstiggy
Time 2h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Brown the pieces of meat lightly all over in the oil in a large saucepan or casserole dish. Do this in batches, to keep the oil hot enough, and keep the meat aside in a bowl.
- Fry the chopped onions gently in the same oil for about 10 mins.
- Pound or grind the spices and add to the onions.
- Add the meat to the saucepan with any juices, stir once and cover with water.
- Simmer for 1 hour or more according to how tender you think the lamb will be.
- Meanwhile, rub the downy bloom off the quinces, wash them and cut in quarters. Remove the cores and keep them for making stewed quince compote (if you like). Slice the quarters thickly and add them to the stew 30 minutes before the end. The whole time should be at least 1hr 30 minutes. Serve with rice.
- If you make this stew the day before you eat it, you can drain all the liquid off and when cool, put it in the fridge so that the fat can be easily lifted off the surface. Then you can recombine liquid and solids and reheat.
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 AND QUINCE TAGINE
This savory Moroccan lamb stew is perfumed with ginger, cinnamon, coriander, cumin, and vanilla.
Provided by Martha Stewart
Number Of Ingredients 18
Steps:
- Season lamb shanks with salt and pepper. Heat oil in a large, heavy pot over medium-high heat. Working in batches if necessary, brown lamb shanks on all sides, about 4 minutes per side. Transfer lamb shanks to a bowl.
- Add onions, garlic, ginger, cinnamon, coriander, cumin, and cayenne to drippings in pot, and cook 4 minutes. Return lamb and any juices to pot, and add enough water to cover (about 5 cups). Add honey, 1/3 cup cilantro, and the saffron, and bring to a boil. Cover, reduce heat, and simmer gently until lamb is tender, about 2 hours.
- Meanwhile, bring 4 cups water to a boil. Add quinces and lemon juice. Cover with parchment cut to fit pan. Reduce heat, and simmer gently until tender but not falling apart, about 40 minutes. Drain, and then remove cores. Transfer half the quinces to a food processor, and puree. (Alternatively, mash with a fork.)
- Place lamb on a plate. Raise heat to medium-high, and simmer to reduce liquid by half, about 20 minutes, skimming fat. Return lamb to pot, and add whole and pureed quinces. Cook until sauce has thickened, 20 to 25 minutes.
- To serve, season tagine with salt and pepper. Spoon couscous into bowls, top with tagine, and sprinkle with remaining 2/3 cup cilantro and the almonds.
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!
Nutrition Facts : Calories 681.6, Fat 42, SaturatedFat 14.9, Cholesterol 135.3, Sodium 446, Carbohydrate 45.6, Fiber 5.3, Sugar 8.3, Protein 33.3
More about "quince and lamb stew recipes"
PERSIAN QUINCE LAMB STEW - I GOT IT FROM MY MAMAN
From igotitfrommymaman.com
Estimated Reading Time 3 mins
- Cut the lamb into approx. 2 inch large pieces. Fry the lamb cubes in the vegetable oil from all sides until golden brown. Remove the fried meat from the pan.
- Fry the onions in the same oil over medium temperature for about 10 min, then add the chopped garlic and fry them a few minutes more together.
SLOW-ROASTED LEG OF LAMB WITH ROASTED QUINCE RECIPE
From mindfood.com
RECIPE: SAFFARJALIYYA (ALEPPO QUINCE AND LAMB STEW)
From thegroundtruthproject.org
RECIPE: GOAT/LAMB STEW WITH QUINCE & HONEY
From beavertidesfarm.com
BEEF & QUINCE STEW RECIPE @ NOT QUITE NIGELLA
From notquitenigella.com
TUNISIAN LAMB AND QUINCE STEW - GREATIST
From greatist.com
Author Kate Ramos
KHORESH GHEYMEH BA BEH - LAMB STEW IN TOMATO SAFFRON SAUCE …
From thecaspianchef.com
LAMB, BUTTERNUT SQUASH, AND QUINCE TAGINE
From blog.narrativefood.com
LAMB WITH QUINCE, REVISITED - HIPCOOKS BLOG
From blog.hipcooks.com
LAMB STEW | ALLRECIPES
From allrecipes.com
RECIPE: RACK OF LAMB STEWED WITH QUINCE STEP BY STEP WITH PICTURES ...
From handy.recipes
LAMB STEW WITH BEANS AND QUINCES RECIPE | EAT SMARTER USA
From eatsmarter.com
QUINCE AND LAMB STEW FROM THE CUISINE OF LIFE: RECIPES AND …
From app.ckbk.com
ASTRAY RECIPES: MOROCCAN LAMB AND QUINCE STEW
From astray.com
LAMB STEW WITH CARMELIZED QUINCE - BIGOVEN.COM
From bigoven.com
SPICY LAMB AND QUINCE STEW | NETTLE AND QUINCE
From nettleandquince.com
TUNISIAN LAMB AND QUINCE STEW | RECIPE | WHOLE FOOD RECIPES, …
From pinterest.ca
LAMB QUINCE STEW WITH COUSCOUS RECIPE | EAT SMARTER USA
From eatsmarter.com
LAMB AND QUINCE STEW FROM CLASSIC TURKISH COOKING BY GHILLIE BASAN
From app.ckbk.com
LAMB-STUFFED QUINCE – A TURKISH PERSIAN TWIST | EATWITHMEİSTANBUL
From eatwithmeistanbul.com
LAMB STEW WITH CARMELIZED QUINCE RECIPE
From free-recipes.co.uk
LAMB AND QUINCE STEW RECIPE BY CHEF.AT.HOME | IFOOD.TV
MOROCCAN LAMB STEW WITH QUINCE SAMBAL - DAIRY FREE RECIPES
From fooddiez.com
MOROCCAN LAMB STEW WITH QUINCE SAMBAL RECIPE | MYRECIPES
From myrecipes.com
QUINCE AND PLUM STEW - CTV
From more.ctv.ca
MOROCCAN LAMB AND QUINCE STEW - BIGOVEN.COM
From bigoven.com
LAMB WITH QUINCE - RECIPES 2022
From eng.foodsmotion.com
LAMB STEW WITH QUINCE - RECIPES | FOOBY.CH
From fooby.ch
TUNISIAN LAMB AND QUINCE STEW | RECIPE | QUINCE RECIPES, SAVOURY …
From pinterest.com
TUNISIAN LAMB AND QUINCE STEW RECIPE - GLUTEN FREE RECIPES
From fooddiez.com
WINTER STEWS: BEEF WITH QUINCE - EAT YOURSELF GREEK
From eatyourselfgreek.com
LAMB STEW WITH CARMELIZED QUINCE - COMPLETERECIPES.COM
From completerecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love