This is a wonderful and tasty braised lamb stew flavored with quince and cinnamon. The ancient Greeks really knew how to prepare lamb, and now you do too!
Preparation Time
30 mins
Cooking Time
1 hr 20 mins
Total Time
1 hr 50 mins
Calories
534 Calories
Recipe Instructions
Step 1
Heat the olive oil until smoking over medium-high heat. Add the lamb and sear until well browned on all sides, then set aside. Reduce heat to medium, then stir in butter and onions, and cook until the onion has softened and turned translucent.
Step 2
Pour in water, then season with salt, pepper, cinnamon, and sugar. Add seared lamb pieces, and quartered quince. Cover and bring to a simmer.
Step 3
Simmer the kidonato over medium-low heat for 1 hour, or until the lamb is tender, adding additional water if needed.
Ingredients
2 tablespoons white sugar
1 teaspoon ground cinnamon
2 tablespoons butter
1 cup water
2 tablespoons olive oil
salt and pepper to taste
1 onion, diced
2 pounds boneless lamb shoulder, cut into serving-size pieces
