Lamb Stew with Beans and Quinces
Ingredients
- Ingredients
- 1 ⅕ kilograms Lamb shoulder (boneless)
- 300 grams onions
- 250 grams Tomatoes
- 700 grams Quince
- salt
- peppers
- 4 Tbsps vegetable oil
- ½ tsp ground ginger
- 1 stalk cinnamon (5 cm long)
- 1 rosemary
- 1 generous pinch ground Saffron
- 800 milliliters lamb stock (from a jar)
- 300 grams String bean
Preparation steps
Rinse the lamb shoulder under cold running water and pat dry. Free the meat from skin and tendons, and cut into 4 cm (approximately 1¾ inch) cubes. Season with salt and pepper.
Peel the onions and cut into rings. Blanch the tomatoes for a few seconds, drain, peel, cut into quarters, remove the core, and cut into pieces. Peel the quince, remove the seeds with a melon baller and cut the flesh into 1.5 cm (approximately ½ inch) pieces.
Heat oil in a suitably large pan and brown the lamb shoulder and onions in it, while stirring frequently. Add in the ground ginger, cinnamon, rosemary, saffron and half the tomatoes. Pour in the lamb broth, mix in the quince, cover the pan, and simmer for about 1-1½ hours.
Rinse and trim the beans, and cut diagonally into (approximately 1 inch) pieces. Add the beans to the lamb shoulder stew 15 minutes before the end of cooking. In the last 5 minutes, add in the remaining tomatoes. Season with salt and pepper and serve.
