Lamb with Quince
by, November 10th, 2010 at 07:51 PM (703 Views)
Hey, we had quinces. How often do you find them?
This is from a Persian cookbook, New Food of Life. I love this cuisine.We used lamb. I can't see the point of dissolving the saffron in warm water when you're only going to add it to simmering stew anyway.Quince Khoresh
2 large onions, peeled and thinly sliced
2 pounds stew meat (lamb, veal, or beef), cut into 1-inch cubes
½ cup oil
1 teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon ground cinnamon
2 large quinces
½ cup sugar
¼ cup balsamic vinegar
¼ cup fresh lime juice
¼ teaspoon ground saffron dissolved in 1 tablespoon hot water
⅓ cup yellow split peas
1. In a Dutch oven, brown onions and meat in 3 tablespoons oil. Add. salt, pepper, and cinnamon. Stir in 3 cups of water. Cover and simmer for 1 hour over low heat, stirring occasionally.
2. Wash but do not peel the quinces. Core using an apple corer, cut into quarters, and remove seeds; cut into wedges.
3. Brown quince in the remaining oil in a skillet for about 10 to 15 minutes, until golden brown. Add it to the meat and simmer for 30 minutes.
4. Add the sugar, vinegar, lime juice, saffron water, and yellow split peas to the meat. Cover and simmer for 30-45 minutes longer over low heat (the cooking time depends on the type of yellow split peas).
5. Taste the stew and adjust seasoning. Transfer to a deep ovenproof casserole. Cover and place in a warm oven until ready to serve.
6. Serve hot with chelow (saffron-steamed rice).
You can also make this with boned chicken thighs, in which case you use less water and cook the meat for half an hour instead of an hour.