Turkish Lamb and Quince Stew (Avya Yahnisi)

Name: Turkish Lamb and Quince Stew (Avya Yahnisi)
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Istanbul & Anatolian Heart
Ingredients: 4 tbsp olive oil; 2 lb lamb; 1 large onion; 3 tbsp pomegranate molasses; 1 cup water; 0.5 tsp ground cinnamon; 0.5 tsp ground allspice; 0.5 tsp salt; 0.25 tsp ground black pepper; 2 tbsp butter; 2 lb quinces; 2 tbsp brown sugar; 1 pinch ground cloves; 0.5 tsp ground cinnamon

Lamb and quinces come together in this stew, fragrant with pomegranate molasses and cinnamon and deep-fried until golden.

2 hr · Serves 4 · Medium

Method

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Time: Prep 30 min · Cook 90 min · 120 min total
Difficulty: medium

1
Heat 2 tablespoon oil over high heat in a deep frying pan or stew pot. Add lamb and brown it in several portions removing it to a plate when browned.
2
Heat the other 2 tablespoon oil over high heat and add the onion and cook gently for about 5 minutes, until translucent and light golden.
5 min
3
Add the pomegranate molasses and the water. Stir well, to mix in the browned juices. Return lamb to the pan and add 1/2 teaspoon cinnamon, allspice, salt, and pepper.
4
Cover and simmer for one hour. Adjust salt if necessary and check liquid form time to time.
5
Melt the butter in a frying pan. Add the quinces and cook over high heat for several minutes until caramelized.Turn the pieces from time to time.
6
Add sugar, cloves, and 1/2 tablespoon cinnamon, stir once, and place on top of the lamb in the pan.
7
Cover, and simmer gently for about 30 minutes, until the lamb is tender, shaking the pan occasionally. Don’t stir, this would damage the quinces!
30 min
8
Serve hot with fresh bread, bulgur, rice or what you like!