Lamb with Quince
Main Dishes • Armenian
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Lamb 5 oz
- Onion 0 oz
- Clarified Butter 0 oz
- Quince 5 oz
- Tomato Puree 0 fl oz
- Sugar 0 oz
- Salt to taste
- Parsley to taste
Step-by-Step Guide
Step 1
Cut the lamb into pieces and place it in hot water, cooking until partially done.
Step 2
Strain the broth obtained after boiling the meat. Sauté the prepared lamb in a pot with butter, pour in the broth so that the meat is covered, cover with a lid, and simmer.
Step 3
After that, add the sautéed finely chopped onion and tomato puree, the quince cored and cut into wedges, sugar, salt, and continue to simmer all these ingredients until fully cooked.
Step 4
Serve the lamb sprinkled with parsley.
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