2013-04-17

Lamb ragout with quince and chestnuts

Lamb ragout with quince and chestnuts
Author:
Category
Second courses
Ingredients
  • 600-800 g lamb shoulder pulp
  • 2 large quinces
  • 200 g roasted peeled chestnuts
  • 2 large white onions
  • 4-6 garlic cloves
  • 1 medium bunch cilantro
  • Grains of 1 pomegranate
  • 200 ml apple juice
  • 4 tbsp. l. ghee
  • 1 tsp zira seeds
  • Salt, black pepper
A delicious dinner can provide a favorable climate for any family. And the multicooker working according to your plan will help you prepare just such a dinner!

Recipe for lamb stew with quince and chestnuts


1

Cut the lamb into pieces with a side of 2.5 cm. Peel the onion and garlic, finely chop the garlic, cut the onion into large feathers. Chop the cilantro stems and a third of the leaves very finely, save the remaining leaves until serving.

2

Wash the quince with a brush. Cut into quarters, remove the core. Cut the quarters lengthwise into 2-3 pieces.

3

Pour the melted butter into the multicooker bowl, put the meat and onion, alternating with pieces of quince. Sprinkle with zira. Turn on the program "Frying" for 30 minutes.

4

Add chestnuts, garlic, chopped cilantro, black pepper, salt and apple juice to the multicooker bowl.

5

Turn on the program "Multi-cook" and set the temperature to 140 ° C and time -40 minutes. Sprinkle the stew with pomegranate seeds and cilantro.

  • Main courses

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