Hearty Tunisian Dish: Lamb and Quince Simmered to Perfection
Ready for a flavor explosion? This Tunisian-inspired Lamb and Quince Stew is just the ticket for chilly nights. Get ready to indulge in the rich tastes of the Middle East, combined with the sweetness of quince. Here's how to whip up this hearty dish:
Ingredients:
- 4 lbs lamb shoulder, cut into large chunks
- 2 quinces, peeled and chopped
- 4 tbsp olive oil
- 2 onions, diced
- 6 garlic cloves, minced
- 2 tbsp ground coriander
- 1 tbsp ground caraway
- 1 tsp salt
- 1/2 tsp black pepper
- 4 Arbol chiles, seeded and chopped (adjust according to taste)
- 1 cup lamb broth
- 1 cup red wine (optional)
- 2 tbsp lemon juice
- Fresh parsley or cilantro, for garnish
Instructions:
- Tenderize the Quince: Quince is traditionally astringent and tough. To make it edible, poach or braise it in water before adding to the stew if you prefer a softer texture.
- Brown the Lamb: Heat the olive oil in a large Dutch oven over medium-high heat. Add the lamb pieces and brown them evenly on all sides. Remove the lamb from the pot and set aside.
- Sauté the Onions and Garlic: Reduce heat to medium, then add the diced onions to the pot. Cook until softened and caramelized, then stir in garlic and cook for an additional minute.
- Add Spices and Chiles: Mix in ground coriander, caraway, salt, pepper, and Arbol chiles. Cook for about a minute to release the aroma.
- Assemble the Stew: Return the browned lamb to the pot. Add chopped quince, lamb broth, red wine (if used), and lemon juice. Stir to ensure everything is well coated in liquid. If necessary, add more broth or water.
- Simmer: Bring the stew to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 2 to 3 hours or until the lamb is tender. You can also use a slow cooker for this step.
- Serve: Adjust the seasoning as needed, then serve this aromatic stew hot, garnished with fresh parsley or cilantro.
Tips:
- Adjusting Heat: Arbol chiles contribute considerable spice. Simply use fewer chiles or substitute with milder peppers for a more forgiving taste.
- Quince Variety: Try using a variety of quince like Chilean Pineapple Quince if preferred.
- Tradition & Preferences: Feel free to adjust spices to fit your local culinary traditions or personal taste buds.
- The tender Lamb and Quince Stew recipe includes 4 tablespoons of olive oil for browning the lamb chunks.
- For those who prefer a softer texture of quince, consider the optional step of poaching or braising it before adding to the stew ingredient list.
- Stir in the necessary spices like ground coriander, caraway, salt, pepper, and chopped Arbol chiles (adjustable according to taste) to the sautéed onions and garlic.
- The simmered stew, ready to serve, can be garnished with fresh parsley or cilantro to enhance its Middle Eastern flavors and colors, just like the Tunisian-inspired Lamb and Quince Stew.
