Lamb with quince

3 servings

120 minutes

The recipe is taken from the book by A. Piruzyan "Armenian Culinary" (1960).

Energy value per serving

• Calories: 194.6
• Proteins: 8.5g
• Fats: 15.1g
• Carbohydrates: 7.3g

Ingredients

• Mutton: 150 g
• Onion: 25 g
• Melted butter: 20 g
• Quince: 150 g
• Tomato puree: 15 ml
• Sugar: 2 g
• Salt: to taste
• Parsley: to taste

Cooking steps

1. Cut the lamb into pieces, place it in hot water, and boil until half-cooked.

   Required ingredients:

   • Mutton: 150 g

2. Strain the broth obtained after boiling the meat. Sauté the prepared lamb in a pot with oil, pour in the broth so that the meat is covered, cover with a lid and simmer.

   Required ingredients:

   • Melted butter: 20 g

3. After that, add the fried finely chopped onion and tomato puree, the quince peeled from the core and cut into wedges, sugar, salt, and continue to stew all these ingredients until cooked.

   Required ingredients:

   • Onion: 25 g
   • Tomato puree: 15 ml
   • Quince: 150 g
   • Sugar: 2 g
   • Salt:  to taste

4. Serve the lamb sprinkled with parsley.

   Required ingredients:

   • Parsley:  to taste