Lamb and Quince Stew

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

Kuzu ve ayva yahnisi

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
Bursa
Konya
Main course
Stew
Mediterranean
Gluten-free

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