Lamb Stew with Quince (or Apple!)

lamb stew with quince (or apple)

serves four

takes a few hours. it's a stew!

In a large pot, heat 2 T olive oil and add one (or two!) large, sliced onions. Let brown. This will take about 3 minutes on medium high heat. Don't walk away. To the browned onions, add 1 1/2 pounds of lamb stew meat (or beef!), one large tomato that you rough chopped, a hearty pinch of rose petals (obviously, optional. But if you have them, it adds a hint of mysterous flavor), 1 tsp ground cardamom, a tsp of turmeric, and a hearty pinch of salt.  (TBH you could add all the dried spices here, but I divided the work up.)To that add stock or water just to cover the meat. Let simmer one hour on the stove or in the oven at 325F.

After an hour, prep the quince (or apples if you can't get quince) by peeling and cutting into quarters. Add those to a hot pan with 1 T olive oil and let brown.

While that is happening add 1/2 cup of dried apricots to the lamb (this is also optional. I could take it or leave it), 2 tsp cinnamon, 1/2 tsp ground cloves, and a hearty pinch of nutmeg. Add in the quince and let simmer another 30 minutes. 

Serve with rice. This is SO good the next day