Lamb stew with quince

Total time: 2hr 30m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 291 Kcal, 33g Protein, 16g Carbohydrates, 8g Fat


  • Quinces
  • 1 tbsp oil
  • 600 g quinces
  • Stewing lamb
  • 1 tbsp oil
  • 600 g stewing lamb (e.g. shoulder)
  • 1 tsp salt
  • a little pepper
  • 2 onions, roughly chopped
  • 2 tbsp tomato puree
  • 50 g pitted prunes, roughly chopped
  • 2 cardamom pods, crushed
  • 1 tsp sugar
  • 0.25 tsp cinnamon
  • 1 sachet saffron
  • salt and pepper to taste
  • 3 dl water
  • Utensils
  • For a lidded casserole dish

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  • Quinces

    Rub the quince with a towel, cut into quarters, remove the core and cut into slices. Heat the oil in a cooking pot. Reduce the heat, fry the quince in batches until golden-brown. Remove and set aside.
  • Stewing lamb

    Heat the oil in the same cooking pot. Brown the lamb in batches for approx. 4 mins. per batch, remove from the pan, season. Reduce the heat, sauté the onions for approx. 5 mins. Add the plums and all the ingredients up to and including the cinnamon, sauté briefly. Pour in the water, bring to the boil, reduce the heat, cover and braise on a low heat for approx. 1 1/4 hours. Add the reserved quince and saffron, cover and braise for a further 45 mins. or so, season.
  • Serve with:


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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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