Qorma-E-Behi (Quince Stew)2013-02-24
- 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
Peel the quinces and cut into 1-inch cubes.
Heat the oil in a pan and then add the finely chopped onions. Fry over a medium/high heat until soft and golden brown.
Now add the meat and fry until browning, then add the quince. Stir, then add the spices.
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.
Stir the ingredients and cook gently until the meat is tender and quinces are soft, about 45 minutes to 1 hour.
Serve with chalau.
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