Name: Lamb and Quince Stew (Kuzu ve ayva yahnisi)
Yield: Serves 4-6
Cuisine: Turkish
Ingredients: ¼ pint/150 ml water; 1 tablespoon tomato purée; 1 teaspoon cloves, crushed; 1 teaspoon ground cinnamon; 2 quinces, peeled, cored and each cut into 8 segments; 4 cloves garlic, roughly chopped; bunch of fresh parsley, chopped; 8-10 shallots, peeled and left whole; 3 tablespoons kuyrukyağı (sheep’s tail fat), clarified butter, or oil with a little butter; salt and freshly ground black pepper; 1 tablespoon sugar or honey; 2 lb/900 g shoulder of lamb, cut into bite-size chunks

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

About

The early Mevlani texts refer to lamb cooked with apples, plums, grapes, apricots, quinces and figs. Lamb and fruit casseroles are particularly popular in Bursa and Konya, two Islamic strongholds. This dish works equally well with veal.

Ingredients

2 lb/900 g shoulder of lamb, cut into bite-size chunks
3 tablespoons

Asia
Turkey
Konya
Bursa
Stew
Main course
Gluten-free
Mediterranean

Method

Preheat oven to 400F/Mark 6/200C
Heat the fat in a pan. Brown the meat and remove from the pan. Add the shallots, garlic, quince and spices to the fat in the pan and cook

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of