You may also like
Ingredients
- 1 leg of lamb trimmed of fat
- 50g butter
- 2 tbsp olive oil
- 1 tsp allspice
- 1 cinnamon stick
- 1 tbsp ground cumin
- 10 cardamom pods, crushed
- 1 onions, finely chopped
- 1 clove garlic, sliced
- salt and pepper
- peel of of an orange
- 2 cups water or chicken stock
- 2 quinces cooked until soft and ruby red with 2 cups water, 1 cup sugar, juice of
- 1 lemon and 1 tsp cardamom pods.
Method
Cut lamb into small cubes of about 3cm. In a large, heavy-based pot gently cook the onions and garlic in oil and butter until soft and golden. Turn up the heat, add the lamb and cook 10-15 minutes, seasoning well, until the liquid has mostly reduced.
Add the spices and orange zest and cook for a few minutes.
Add just enough water or chicken stock to cover the lamb. Lower the heat and simmer, partly covered, until the lamb is soft (about 45 minutes).
Add the quinces and allow to cool slightly.
To serve
Serve with a rice pilaf.
