Turkish Lamb And Quince Stew Avya Yahnisi Recipes

TURKISH LAMB AND QUINCE STEW (AVYA YAHNISI)

Steps:

• 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.
• 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.
• 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.
• Cover and simmer for one hour. Adjust salt if necessary and check liquid form time to time.
• 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.
• Add sugar, cloves, and 1/2 tablespoon cinnamon, stir once, and place on top of the lamb in the pan.
• 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!
• Serve hot with fresh bread, bulgur, rice or what you like!
• Note: I prepare at least the double amount of quince increasing spices and sugar. We all love quince very much!

TURKISH WALNUT LAMB

Steps:

• Saute the onions in the butter for a couple minutes.
• Add the lamb and continue lightly frying until the pieces start to brown.
• Add the stock, cover and simmer gently for 1/2 hour.
• Meanwhile, prepare the sauce by stirring the water into the ground walnuts.
• Add the pomegranate syrup and sugar and simmer gently over a low heat for 10 minutes.
• Add the walnut sauce to the lamb, along with the seasonings and lemon juice.
• Continue to simmer, covered, over a low heat for another 30 minutes.
• Adjust the seasonings by adding a little sugar if the dish is too sour or more pomegranate syrup if it is too sweet.
• Serve with basmati rice.