Roasted Lamb with Quince
Main Dishes • World
Description
Roasted Lamb with Quince
Ingredients
- Olive Oil 1 tablespoon
- Lamb Neck Fillet 0 lbs
- Onion 1 head
- Garlic 2 cloves
- Ground Cumin 2 teaspoons
- Grated Ginger Root 1 teaspoon
- Paprika 1 teaspoon
- Cinnamon 1 piece
- Bouillon cube 1 piece
- Water 15 fl oz
- Quince 0 lbs
- Honey 1 tablespoon
- Cilantro ½ cup
- Couscous to taste
Step-by-Step Guide
Step 1
Preheat the oven to 320°F.
Step 2
Heat the olive oil in a large skillet over high heat. Add the meat and sear for 3 minutes on each side until browned. Transfer to a plate.
Step 3
In the skillet, add the chopped onion and minced garlic and sauté for 3 minutes until softened. Add the cumin, paprika, ginger, and cinnamon and stir for 1 minute until fragrant.
Step 4
Return the meat, crumble in the bouillon cube, pour in the water, and add the peeled and sliced quince. Bring to a boil, remove from heat, and cover with foil. Place in the oven for 1.5 hours.
Step 5
Remove the foil and brush the meat with honey. Cook for another 30 minutes uncovered, until the meat is tender. Remove from the oven and let rest for 15 minutes.
Step 6
Sprinkle with cilantro and serve immediately with couscous.
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