Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Lamb and Quince Stew (Avya Yahnisi)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
900 g/2 lb boned lamb shoulder 1 tablespoon sunflower oil 1 large onion, chopped
225 ml/8 fl oz water mixed with 1 tablespoon tomato puree, or pomegranate juice 7.5 cm/3 in cinnamon stick 1/2 teaspoon ground allspice
salt and freshly ground black pepper 2 quinces, peeled, cored and halved 25g/1 oz butter
1/2 teaspoon ground cinnamon pinch of ground cloves 3 tablespoons sugar
2 tablespoons lemon juice plain pilaf, to serve



1 Trim excess fat from the lamb and cut into 2.5 cm/1 in cubes. Heat the oil in a heavy-based saucepan over a high heat and brown the lamb in batches, removing to a plate when browned. Reduce the heat, add the onion and cook gently for about 5 minutes, until softened. Add the water and tomato puree mixture (or pomegranate juice). Stir well to mix in the browned juices. Return the lamb to the pan and add the cinnamon stick, allspice, and salt and pepper to taste. Cover and simmer for 1 hour.
2 Cut each quince half into quarters. Melt the butter in a frying pan, add the quinces and cook over a medium heat for several minutes, turning the pieces from time to time. Sprinkle with the ground cinnamon, cloves and sugar and place on top of the lamb in the pan. Add half the lemon juice, cover and simmer gently for about 30 minutes, until the lamb is tender, shaking the pan occasionally. Add more lemon juice to taste and adjust the seasoning if necessary. Serve hot with pilaf.

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