Moroccan Lamb & Quince Stew

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.

For marinade:

5 – juniper berries

3 – garlic cloves

3 – cups red wine

INGREDIENTS:

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

DIRECTIONS:

  1. Crush juniper berries and mince garlic cloves.
  2. In a large bowl stir together garlic, wine and juniper berries
  3. Trim lamb and cut into 2-inch cubes. Stir lamb into the marinade
  4. Marinate lamb covered and chilled, at least 12 hours and up to one day.
  5. In a large sieve set over a bowl drain lamb, reserving marinade.
  6. Chop onions and mince garlic
  7. 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.
  8. With a slotted spoon transfer onion mixture to a large bowl.
  9. Pat lamb dry and season with salt and pepper.
  10. 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.
  11. Return lamb and onion mixture to kettle and add reserved marinade, demiglace and jelly. Simmer mixture, covered, stirring occasionally, for 45 minutes.
  12. While lamb mixture is simmering, prepare quince, zest and celery.
  13. Peel, quarter and core quinces.
  14. Cut quarters lengthways into ¼-inch-thick slices.
  15. With a vegetable peeler remove zest from the lemon in lengthways strips
  16. Diagonally cut celery ribs into ½-inch-thick slices
  17. Add quince and zest to lamb mixture and simmer, covered, stirring occasionally, until quince is tender, for about 45 minutes.
  18. Stir in celery and cranberries and simmer, uncovered, stirring occasionally, until celery is tender, about 15 minutes
  19. Season stew with salt and pepper to taste
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