Free Recipe Lamb Stew with Carmelized Quince

Recipe Type: L Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 1

Ingredients for Lamb Stew with Carmelized Quince Recipe

2 tb Butter or margarine
1/4 c Sugar
5 lg (3 diameter, 21/2 lb total)
Quinces — peeled
Cored and cut into
3/4 wedges
2-1/2 Bs
1/2 chunks
2 lg Onions — chopped
3 c Beef broth
1/4 c Fresh cilantro —
(coriander)
3 tb Honey
2 tb Minced fresh ginger
1 ts Ground cinnamon
1/4 ts Cayenne
1 tb Cornstarch mixed with 1/4
c Water
3 To 4 cups
Couscous
Cilantro sprigs
Boned lamb shoulder — in 1
Hot cooked rice — or

Lamb Stew with Carmelized Quince Preparation

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 9×13 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

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