Lamb Braised With Quince (Kidonato)
Quince jelly is a deliciously fragrant and subtly sweet fruit paste that goes really well with cheese and savoury snacks.
Recipe Summary Lamb Braised With Quince (Kidonato)
This easy and tasty lamb and fruit dish originated in ancient Greece.Ingredients | Quince Jelly Recipe Maggie Beer2 tablespoons olive oil2 pounds boneless lamb shoulder, cut into serving-size pieces2 tablespoons butter1 onion, diced1 cup watersalt and pepper to taste1 teaspoon ground cinnamon2 tablespoons white sugar4 quinces - washed, cored, and quarteredDirectionsHeat 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.Info | Quince Jelly Recipe Maggie Beerprep: 30 mins cook: 1 hr 20 mins total: 1 hr 50 mins Servings: 4 Yield: 4 servings
TAG : Lamb Braised With Quince (Kidonato)World Cuisine Recipes, European, Greek,
