👨‍🍳 Instructions

1. 1

   Pat the lamb cubes dry and season with salt and pepper. Heat ghee or oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb in batches until well-seared on all sides. Remove lamb and set aside.

   💡 Tip: Browning the lamb in batches prevents overcrowding and ensures a good sear.
2. 2

   Add the chopped onions to the pot and cook over medium heat until softened and lightly golden, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.

   💡 Tip: Sweating the onions slowly builds a sweet base for the stew.
3. 3

   Stir in the ground coriander, cumin, and turmeric. Cook for 1 minute, stirring constantly, until the spices are fragrant.

   💡 Tip: Toasting the spices briefly awakens their aromas.
4. 4

   Return the browned lamb to the pot. Pour in the lamb or beef stock and add the bay leaves. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.

   💡 Tip: Ensure the liquid covers most of the lamb; add more stock or water if needed.
5. 5

   Cover the pot and reduce the heat to low. Simmer gently for 1 hour and 30 minutes, or until the lamb is becoming tender. Stir occasionally.

   💡 Tip: Low and slow cooking is essential for tender lamb.
6. 6

   Add the quince wedges and dried apricots to the stew. Stir gently to combine. Continue to simmer, covered, for another 45-60 minutes, or until the quince is tender and the lamb is very tender.

   💡 Tip: Quince can take a while to soften; adjust cooking time as needed.
7. 7

   Remove the bay leaves. Taste and adjust seasoning with salt and pepper. The sauce should have thickened slightly. Garnish with fresh chopped parsley before serving.

   💡 Tip: Serve hot with Georgian bread, rice, or mashed potatoes.