Turkish Lamb and Quince Stew (Avya Yahnisi)

Recipe by Artandkitchen
READY IN: 2hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat 2 tablespoon oil over high heat in a deep frying pan or stew pot. Add lamb and brown it in several portions removing it to a plate when browned.
  • Heat the other 2 tablespoon oil over high heat and add the onion and cook gently for about 5 minutes, until translucent and light golden.
  • Add the pomegranate molasses and the water. Stir well, to mix in the browned juices.
  • Return lamb to the pan and add 1/2 teaspoon cinnamon, allspice, salt, and pepper.
  • Cover and simmer for one hour. Adjust salt if necessary and check liquid form time to time.
  • Melt the butter in a frying pan. Add the quinces and cook over high heat for several minutes until caramelized.Turn the pieces from time to time.
  • Add sugar, cloves, and 1/2 tablespoon cinnamon, stir once, and place on top of the lamb in the pan.
  • Cover, and simmer gently for about 30 minutes, until the lamb is tender, shaking the pan occasionally. Don’t stir, this would damage the quinces!
  • Serve hot with fresh bread, bulgur, rice or what you like!
  • Note: I prepare at least the double amount of quince increasing spices and sugar. We all love quince very much!
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