Quince – Lamb – Pot

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 leg lamb or equivalent amount lamb goulash
  • 2 cloves garlic)
  • 1 piece (s) ginger, slightly the size a walnut
  • 1 lemon (s), untreated
  • 2 tablespoon clarified butter
  • 0.25 liter ¼ wine, white, dry
  • 300 g quince (s)
  • 200 ml cream
  • 2 teaspoons mustard seeds, ground
  • 0.5 teaspoon ½ cinnamon
  • salt and pepper
Quince – Lamb – Pot
Quince – Lamb – Pot

Instructions

  1. Cut the meat into pieces the size of goulash, cut 4 cm lemon peel into small strips, squeeze out the juice of the lemon. Fry the meat in oil in portions.
  2. Add the chopped garlic and lemon zest, deglaze with wine and lemon juice. Add the chopped ginger, mustard powder and cinnamon. Cover and simmer on the stove over a low heat for about 1 hour, adding a little water if necessary. Then add the peeled and sliced quinces and cook for another 30 minutes. Finally stir in the cream, season with salt and pepper.
  3. This goes well with rice and iceberg lettuce.

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