Quince stew

Name: Quince stew
Yield: 6 servings
Cuisine: Boil
Ingredients: 3.00 onions large, chopped; 25.00 ml oil; 5.00 ml ginger ground; 4.00 cloves; 750.00 g mutton fatty, chopped; salt; freshly ground black pepper; 10.00 ml brown sugar soft; 12.00 quinces peeled, sliced; 2.00 fresh rosemary sprigs

6 servings

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By Food24 November 03 2009

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Ingredients (10)

3.00	onions — large, chopped
25.00 ml	oil
5.00 ml	ginger — ground
4.00	cloves
750.00 g	mutton — fatty, chopped
	salt
	freshly ground black pepper
10.00 ml	brown sugar — soft
12.00	quinces — peeled, sliced
2.00	fresh rosemary — sprigs

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Method:

Sauté the onion in the oil until soft. Add the ginger and cloves and fry for a few minutes. Add the meat and season to taste with salt and pepper. Reduce the heat and simmer until the meat is just about done. Add the sugar and quinces, with the core and pips, and place the sprigs of rosemary on top. Simmer slowly until the meat is tender and the quinces are soft. Serve with rice. Serves 6.