Qorma-E-Behi (Quince Stew)

  • Servings : 4
  • Prep Time : 5m
  • Cook Time : 1:10 h
  • Ready In : 1:15 h


  • 2 large quinces
  • 6 tbs vegetable oil
  • 3 medium onions, preferably red, finely chopped
  • 2 lbs lamb on the bone, cut into chunks
  • 1 tsp ground ginger
  • ½tsp cayenne pepper
  • ½tsp ground cardamom
  • ½ cup brown sugar or molasses
  • salt to taste


Step 1

Peel the quinces and cut into 1-inch cubes.

Step 2

Heat the oil in a pan and then add the finely chopped onions. Fry over a medium/high heat until soft and golden brown.

Step 3

Now add the meat and fry until browning, then add the quince. Stir, then add the spices.

Step 4

Fry for about a minute then add about a cup of water, to just cover the meat and quince, the sugar and salt to taste.

Step 5

Stir the ingredients and cook gently until the meat is tender and quinces are soft, about 45 minutes to 1 hour.

Step 6

Serve with chalau.

Recipe Type: Ingredients: ,
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