Lamb with quince

4 servings

60 minutes

The recipe is taken from the book "Purmarili. Dishes of Georgian cuisine" by Elena Kiladze.

Energy value per serving

• Calories: 425.2
• Proteins: 19.4g
• Fats: 32.5g
• Carbohydrates: 16.4g

Ingredients

• Lamb pulp: 500 g
• Quince: 4 pc
• Onion: 4 head
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Cut the lamb into small pieces, mix with onion sliced into half rings, and add pepper.

   Required ingredients:

   • Lamb pulp: 500 g
   • Onion: 4 heads
   • Ground black pepper:  to taste

2. Peel the quince and remove the seeds, then cut it into four pieces.

   Required ingredients:

   • Quince: 4 pieces

3. Sauté meat with onions in a deep pan without a lid over medium heat for 10-15 minutes, without adding water or fat.

   Required ingredients:

   • Lamb pulp: 500 g
   • Onion: 4 heads

4. Then place pieces of quince on top of the meat and pour in half a glass of water. The meat and quince should be completely covered with liquid. Simmer covered for 30 minutes until the quince becomes soft.

   Required ingredients:

   • Quince: 4 pieces

5. Five minutes before it's ready, salt and pepper the dish. Serve hot.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste