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Georgian Lamb and Quince Stew
Hyvah
A hearty and aromatic stew featuring tender lamb simmered with the unique sweet-tart flavor of quince, complemented by warming spices. This dish showcases the traditional Georgian use of fruit in savory preparations.
🧂 Ainekset
- 1 kg Lamb shoulder or leg(trimmed and cut into 2-3 cm cubes)
- 2-3 medium Quince(peeled, cored, and cut into 1.5 cm wedges)
- 1 large Onion(finely chopped)
- 4 cloves Garlic(minced)
- 500 ml Vegetable broth
- 200 g Tomato puree
- 1 Cinnamon stick
- 5-6 Cloves
- 1 Bay leaf
- 10 Black peppercorns
- 1/2 bunch Fresh parsley(chopped, for garnish)
- to taste Salt
- to taste Black pepper
- 1 tbsp Butter(for browning quince)
👨🍳 Ohjeet
- 1
Season the lamb cubes generously with salt and pepper. Heat butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the quince wedges and brown them lightly on all sides. Remove the quince and set aside.
💡 Ammattilaisvinkit: Browning the quince adds a subtle caramelization. - 2
Add a little more butter or oil to the pot if needed. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3
Add the lamb cubes to the pot and brown them on all sides. You may need to do this in batches to avoid overcrowding the pot.
💡 Ammattilaisvinkit: Properly browning the meat builds flavor. - 4
Return the browned quince to the pot. Add the vegetable broth, tomato puree, cinnamon stick, cloves, bay leaf, and black peppercorns (you can tie the spices in a muslin bag for easy removal). Stir everything to combine.
- 5
Bring the stew to a boil, then reduce the heat to low, cover the pot tightly, and simmer for at least 1 hour, or until the lamb is tender. Stir occasionally.
💡 Ammattilaisvinkit: Low and slow cooking is key for tender lamb. - 6
Once the lamb is tender, remove the lid and continue to simmer for another 15-20 minutes to allow the sauce to thicken slightly. Remove the spice bag and bay leaf. Taste and adjust seasoning with salt and pepper.
💡 Ammattilaisvinkit: Taste and adjust seasoning before serving. - 7
Serve the Georgian Lamb and Quince Stew hot, garnished with fresh chopped parsley. It pairs well with rice or crusty bread.
💡 Ammattilaisvinkit: Garnish generously with fresh herbs for brightness.
💡 Ammattilaisvinkit
- ✓Quince can be hard to find; if unavailable, a mix of tart apples and pears can be a substitute, though the flavor will differ.
- ✓The sweetness of the quince will balance the richness of the lamb.
- ✓This stew benefits from being made a day ahead, allowing the flavors to meld.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a small amount of red onion slices along with the chopped onion for a different texture.
- A pinch of ground coriander or cumin can be added with the other spices for added depth.