Lamb stew with quince

Lamb stew with quince

Total: 2 hr 45 Min. | Active: 45 Min.
Nutritional value / people: 291 kcal
, Fat: 8 g
, Carbohydrate: 16 g
, Protein: 33 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 tbsp oil
600 g quinces

Stewing lamb

1 tbsp oil
600 g stewing lamb (e.g. shoulder)
1 tsp salt
a little pepper
2 onions, roughly chopped
50 g pitted prunes, roughly chopped
2 tbsp tomato puree
1 tsp sugar
2 cardamom pods, crushed
¼ tsp cinnamon
3 dl water
1 sachet saffron
salt and pepper to taste
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For a lidded casserole dish

How it's done

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Rub the quince with a towel, cut into quarters, remove the core and cut into slices. Heat the oil in a cooking pot. Reduce the heat, fry the quince in batches until golden-brown. Remove and set aside.

Stewing lamb

Heat the oil in the same cooking pot. Brown the lamb in batches for approx. 4 mins. per batch, remove from the pan, season. Reduce the heat, sauté the onions for approx. 5 mins. Add the plums and all the ingredients up to and including the cinnamon, sauté briefly. Pour in the water, bring to the boil, reduce the heat, cover and braise on a low heat for approx. 1 1/4 hours. Add the reserved quince and saffron, cover and braise for a further 45 mins. or so, season.

Good to know
Serve with: Rice

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