Lamb Stew with Carmelized Quince

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INGREDIENTS

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

Servings

INSTRUCTIONS

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

NOTES

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Lamb Stew with Carmelized Quince

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

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

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Nutrition

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Serving Size: 1 Serving (6149g)
Recipe Makes: 1 Servings

Calories: 1980
Calories from Fat: 534 (27%)

Amt Per Serving		% DV

	Total Fat 59.4g	79 %
	Saturated Fat 21.7g	108 %
	Monounsaturated Fat 23.3g
	Polyunsanturated Fat 11.4g
Cholesterol 49.3mg		15 %
Sodium 18813.5mg		649 %
Potassium 3524.3mg		93 %
Total Carbohydrate 281.9g		83 %
	Dietary Fiber 9g	36 %
	Sugars, other 272.9g
Protein 83.1g		119 %
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Calories per serving: 1980

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