25 Apr Moroccan Lamb & Quince Stew
Moroccan Lamb and Quince Stew is a great way to try quince in a savoury, Mediterranean style dish. This Flavourful dish is even better when made a day ahead and also when it is served with couscous.
5 – juniper berries
3 – garlic cloves
3 – cups red wine
3 ½ – pounds boneless lamb shoulder
2 – medium onions
2 – garlic cloves
3 – tbsp vegetable oil
½ – tsp cinnamon
½ – tsp saffron threads, crumbled
1 ½ – cups veal demiglace
1/3 – cup red-current jelly
3 – medium quinces (about 1 ½ pounds total)
1 – lemon
3 – celery ribs
½ – cup dried cranberries
Juice 1 Pomegranate
- Crush juniper berries and mince garlic cloves.
- In a large bowl stir together garlic, wine and juniper berries
- Trim lamb and cut into 2-inch cubes. Stir lamb into the marinade
- Marinate lamb covered and chilled, at least 12 hours and up to one day.
- In a large sieve set over a bowl drain lamb, reserving marinade.
- Chop onions and mince garlic
- In an 8-quart heavy kettle heat oil over moderate heat until hot but not smoking and cook onions with garlic, cinnamon and saffron, stirring occasionally, until onions are softened.
- With a slotted spoon transfer onion mixture to a large bowl.
- Pat lamb dry and season with salt and pepper.
- In kettle brown lamb in batches, without crowding, over moderately high heat, stirring occasionally, transferring as browned with a slotted spoon to bowl with onion mixture.
- Return lamb and onion mixture to kettle and add reserved marinade, demiglace and jelly. Simmer mixture, covered, stirring occasionally, for 45 minutes.
- While lamb mixture is simmering, prepare quince, zest and celery.
- Peel, quarter and core quinces.
- Cut quarters lengthways into ¼-inch-thick slices.
- With a vegetable peeler remove zest from the lemon in lengthways strips
- Diagonally cut celery ribs into ½-inch-thick slices
- Add quince and zest to lamb mixture and simmer, covered, stirring occasionally, until quince is tender, for about 45 minutes.
- Stir in celery and cranberries and simmer, uncovered, stirring occasionally, until celery is tender, about 15 minutes
- Season stew with salt and pepper to taste