Turkish Lamb And Quince Stew (Avya Yahnisi) Recipe

Name: Turkish Lamb And Quince Stew (Avya Yahnisi)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 2 lbs lamb, fat removed, cut in 1 inch pieces; 1 large onion, chopped; 3 tablespoons pomegranate molasses; 1 cup water; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground allspice (optional); 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 2 tablespoons butter or 2 tablespoons margarine; 2 lbs quinces, peeled, cored, and quartered (more if you like); 2 tablespoons brown sugar; 1 pinch ground cloves (optional) or 1 pinch allspice (optional); 1/2 teaspoon ground cinnamon

Servings: persons

4 tablespoons olive oil
2 lbs lamb, fat removed, cut in 1 inch pieces
1 large onion, chopped
3 tablespoons pomegranate molasses
1 cup water
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice (optional)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter or 2 tablespoons margarine
2 lbs quinces, peeled, cored, and quartered (more if you like)
2 tablespoons brown sugar
1 pinch ground cloves (optional) or 1 pinch allspice (optional)
1/2 teaspoon ground cinnamon

1
Heat 2 tablespoon oil over high heat in a deep frying pan or stew pot. Add lamb and brown it in several portions removing it to a plate when browned.
2
Heat the other 2 tablespoon oil over high heat and add the onion and cook gently for about 5 minutes, until translucent and light golden.
3
Add the pomegranate molasses and the water. Stir well, to mix in the browned juices.
4
Return lamb to the pan and add 1/2 teaspoon cinnamon, allspice, salt, and pepper.
5
Cover and simmer for one hour. Adjust salt if necessary and check liquid form time to time.
6
Melt the butter in a frying pan. Add the quinces and cook over high heat for several minutes until caramelized.Turn the pieces from time to time.
7
Add sugar, cloves, and 1/2 tablespoon cinnamon, stir once, and place on top of the lamb in the pan.
8
Cover, and simmer gently for about 30 minutes, until the lamb is tender, shaking the pan occasionally. Don't stir, this would damage the quinces!
9
Serve hot with fresh bread, bulgur, rice or what you like!
10
Note: I prepare at least the double amount of quince increasing spices and sugar. We all love quince very much!

891

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 tablespoons olive oil, 2 lbs lamb, fat removed, cut in 1 inch pieces, 1 large onion, chopped, 3 tablespoons pomegranate molasses, and more.

Yes, Turkish Lamb And Quince Stew (Avya Yahnisi) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkish Lamb And Quince Stew (Avya Yahnisi)

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