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| Lamb Stew With Carmelized Quince Recipe |
Category: Fruits
Rating:
N/A
Servings: 1
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Ingredients
2 tablespoon butter or margarine
1/4 cup sugar
5 large (3 diameter, 21/2 lb total)
1 quinces -- peeled
1 cored and cut into
3/4 wedges
2 1/2 bs
1/2 chunks
2 large onions -- chopped
3 cup beef broth
1/4 cup fresh cilantro --
1 (coriander)
3 tablespoon honey
2 tablespoon minced fresh ginger
1 teaspoon ground cinnamon
1/4 teaspoon cayenne
1 tablespoon cornstarch mixed with 1/4
1 cup water
3 to 4 cups
1 couscous
1 cilantro sprigs
1 boned lamb shoulder -- in 1
1 hot cooked rice -- or
Cooking Directions:
In 5-6 qt. saucepan, melt butter and sugar over medium-high heat; add quince. Turn fruit often until richly browned, about 15 minutes;remove slices as browned. Put quince in a 9x13 pan. Cover tightly with foil. If making ahead, chill up to a day. In the 5-6 qt. pan, add lamb and onion. Cover and cook over high heat until mixture is juicy, about 5 minutes. Uncover; stir often until liquid evaporates and browned bits form in pan. Add 1/4 cup broth and scrape browned bits free. Boil until liquid evaporates and browned bits form again. Add another 1/4 cup broth; repeat step. When liquid evaporates, stir in remaining broth, minced cilantro, honey, ginger, cinnamon, cayenne. Bring to boil over high heat. Cover;simmer until meat is very tender when pierced, about 11/2 hrs. (if making ahead, cool, cover and chill up to a day. To continue, stir over meium heat until simmering.) Meanwhile,place covered quince in 300F oven until hot to touch, about 20 minutes(25 minutes if chilled). With a slotted spoon, lift meat from pan. Skim and discard fat from broth. On high heat, stir in cornstarch; stir until broth boils. Return meat and any juices to pan. On a platter, mound rice or couscous. Spoon stew around it. Arrange quince around stew; garnish with cilantro sprigs.
Recipe By : MS Bello
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
fruits,entreeses,lamb
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