Lamb stew with carmelized quince
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter or margarine |
| ¼ | cup | Sugar |
| 5 | larges | (3\" diameter, 21/2 lb total) |
| Quinces -- peeled | ||
| Cored and cut into | ||
| ¾ | \"wedges | |
| 2½ | Bs | |
| ½ | \"chunks | |
| 2 | larges | Onions -- chopped |
| 3 | cups | Beef broth |
| ¼ | cup | Fresh cilantro -- |
| (coriander) | ||
| 3 | tablespoons | Honey |
| 2 | tablespoons | Minced fresh ginger |
| 1 | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Cayenne |
| 1 | tablespoon | Cornstarch mixed with 1/4 |
| cup | Water | |
| 3 | To 4 cups | |
| Couscous | ||
| Cilantro sprigs | ||
| Boned lamb shoulder -- in 1 | ||
| Hot cooked rice -- or | ||
Directions
In 5-6 qt. saucepan, melt butter and sugar over medium-high heat; add quince. Turn fruit often until richly browned, about 15 minutes;remove slices as browned. Put quince in a 9x13 pan. Cover tightly with foil. If making ahead, chill up to a day. In the 5-6 qt. pan, add lamb and onion.
Cover and cook over high heat until mixture is juicy, about 5 minutes.
Uncover; stir often until liquid evaporates and browned bits form in pan.
Add ¼ cup broth and scrape browned bits free. Boil until liquid evaporates and browned bits form again. Add another ¼ cup broth; repeat step. When liquid evaporates, stir in remaining broth, minced cilantro, honey, ginger, cinnamon, cayenne. Bring to boil over high heat.
Cover;simmer until meat is very tender when pierced, about 11/2 hrs. (if making ahead, cool, cover and chill up to a day. To continue, stir over meium heat until simmering.) Meanwhile,place covered quince in 300F oven until hot to touch, about 20 minutes(25 minutes if chilled). With a slotted spoon, lift meat from pan. Skim and discard fat from broth. On high heat, stir in cornstarch; stir until broth boils. Return meat and any juices to pan. On a platter, mound rice or couscous. Spoon stew around it. Arrange quince around stew; garnish with cilantro sprigs.
Recipe By : MS Bello
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