👨‍🍳 Instruktioner

1. 1

   Pat the lamb cubes dry with paper towels and season generously with salt and pepper.

   💡 Proffstips: Drying the lamb ensures better browning.
2. 2

   Heat the oil or ghee in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb in batches until golden brown on all sides. Remove the lamb and set aside.

   💡 Proffstips: Browning in batches is crucial for developing flavor and texture.
3. 3

   Add the chopped onions to the pot and cook until softened and lightly browned, about 6-8 minutes. Add the minced garlic and cook for another minute until fragrant.

   💡 Proffstips: Sautéing the onions and garlic builds a flavorful base.
4. 4

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

   💡 Proffstips: Toasting the spices briefly awakens their aromas.
5. 5

   Return the browned lamb to the pot. Pour in the lamb or beef stock and add the cinnamon stick. Bring the stew to a simmer.

   💡 Proffstips: Ensure the liquid covers most of the lamb; add more stock or water if necessary.
6. 6

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

   💡 Proffstips: Slow cooking is key to tender lamb.
7. 7

   Add the dried apricots and quince chunks to the stew. Stir to combine, cover, and continue to simmer for another 45 minutes to 1 hour, or until the lamb is very tender and the quince is soft.

   💡 Proffstips: Quince takes time to soften; adjust cooking time as needed.
8. 8

   Remove the cinnamon stick. Stir in the chopped cilantro and parsley. Season with salt and pepper to taste.

   💡 Proffstips: Fresh herbs added at the end brighten the flavors.
9. 9

   Serve hot, perhaps with Georgian bread (shotis puri) or rice.

   💡 Proffstips: This stew's rich flavors pair well with a simple starch.