Lamb Stew with Carmelized Quince
Ingredients
- 1/4 c Sugar
- (coriander)
- Hot cooked rice – or
- Boned lamb shoulder – in 1
- 2 1/2 Bs
- 1/4 c Fresh cilantro –
- 1/4 ts Cayenne
- Quinces – peeled
- 5 lg (3“ diameter, 21/2 lb total)
- Cored and cut into
- 2 lg Onions – chopped
- 2 tb Minced fresh ginger
- 1 tb Cornstarch mixed with 1/4
- 3 tb Honey
- 3/4 “wedges
- 1/2 “chunks
- 3 c Beef broth
- 3 To 4 cups
- Couscous
- c Water
- Cilantro sprigs
- 2 tb Butter or margarine
- 1 ts Ground cinnamon
Instructions
- 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 1/4 cup broth and scrape browned bits free. Boil until liquid evaporates and browned bits form again. Add another 1/4 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
