👨‍🍳 Instruktioner

1. 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.

   💡 Proffstips: Browning the quince adds a subtle caramelization.
2. 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. 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.

   💡 Proffstips: Properly browning the meat builds flavor.
4. 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. 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.

   💡 Proffstips: Low and slow cooking is key for tender lamb.
6. 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.

   💡 Proffstips: Taste and adjust seasoning before serving.
7. 7

   Serve the Georgian Lamb and Quince Stew hot, garnished with fresh chopped parsley. It pairs well with rice or crusty bread.

   💡 Proffstips: Garnish generously with fresh herbs for brightness.