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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- This goes well with rice and iceberg lettuce.
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