Lamb Stew with Carmelized Quince

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Lamb Stew with Carmelized Quince Ingredients

2 tb Butter or margarine	3 tb Honey
1/4 c Sugar	2 tb Minced fresh ginger
5 lg (3" diameter, 21/2 lb total)	1 ts Ground cinnamon
Quinces -- peeled	1/4 ts Cayenne
Cored and cut into	1 tb Cornstarch mixed with 1/4
3/4 "wedges	c Water
2 1/2 Bs	3 To 4 cups
1/2 "chunks	Couscous
2 lg Onions -- chopped	Cilantro sprigs
3 c Beef broth	Boned lamb shoulder -- in 1
1/4 c Fresh cilantro --	Hot cooked rice -- or
(coriander)

Instructions for Lamb Stew with Carmelized Quince

In 5-6 qt. saucepan, melt butter and sugar over medium-high heat; add quince. Turn fruit often until richly browned, about 15 minutes;remove slices as browned. Put quince in a 9x13 pan. Cover tightly with foil. If making ahead, chill up to a day. In the 5-6 qt. pan, add lamb and onion. Cover and cook over high heat until mixture is juicy, about 5 minutes. Uncover; stir often until liquid evaporates and browned bits form in pan. Add 1/4 cup broth and scrape browned bits free. Boil until liquid evaporates and browned bits form again. Add another 1/4 cup broth; repeat step. When liquid evaporates, stir in remaining broth, minced cilantro, honey, ginger, cinnamon, cayenne. Bring to boil over high heat. Cover;simmer until meat is very tender when pierced, about 11/2 hrs. (if making ahead, cool, cover and chill up to a day. To continue, stir over meium heat until simmering.) Meanwhile,place covered quince in 300F oven until hot to touch, about 20 minutes(25 minutes if chilled). With a slotted spoon, lift meat from pan. Skim and discard fat from broth. On high heat, stir in cornstarch; stir until broth boils. Return meat and any juices to pan. On a platter, mound rice or couscous. Spoon stew around it. Arrange quince around stew; garnish with cilantro sprigs. Recipe By : MS Bello File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: LambCuisine: Uncategorized