The quinces really make this dish. They lend an aromatic and exotic dimension, working with the sweet and decadent spices.
You can replace the quince with pear, which does not need to be blanched. The cooking time in the pan may need reducing to prevent the fruit from collapsing, depending on ripeness.
This dish could also be made with chunks of stewing meat or neck of lamb and a handful of almonds can be added with the meat, at the start, to cook until they are soft.
For meat which supports local farmers prioritising sustainable methods, check out the Sussex Grazed shop on the Open Food Network.
Method
Cut the meat into 6-8 pieces and put into a pan with 2 tablespoons of the oil and cook over a medium heat until they are browned all over.
Add the chopped onion and barely cover with water. Stir in the salt pepper and spices.
Cover and simmer over a low hear for 1.5 hours, turning the pieces over a few times.
Prepare the baby onions by blanching them in boiling water for 5 minutes to remove the skins.
Sauté them in a frying pan with 2 tbsp of oil, over a low heat for 5-10 minutes, shaking the pan until the onions have slightly coloured. Add them to the meat and cook for a further 30 minutes, until the meat is tender and the onions meltingly soft.
Towards the end of the cooking process, uncover the pan to reduce the sauce, until a small amount of liquid remains.
Once the boiled quince have cooled, quarter and core the fruit and sauté them in a little oil in a large frying pan until caramelized . You can add a knob of butter with a tablespoon of honey for a really decadent dish.
Add the quince to the meat and onion pan, skin side down and cook until soft (but not mushy).
Serve with cous cous.
Ingredients
1-1.5 kg Boned shoulder of lamb
5 tbsp sunflower oil
1 onion chopped
salt and pepper
1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp saffron threads
500g baby onions or shallots, peeled
3 quinces (or 1kg) – washed, scrubbed and boiled for 1 hour or until they are a little soft but still retaining shape – not squishy
Recipe from Claudia Roden’s Middle Eastern Food
