Recipes of mutton with quince are rich in variety and simplicity. There is nothing better for a dinner of juicy meat and fresh vegetables, and in combination with such a fruit as a quince dish will become truly unforgettable.
Stewed mutton with quince will be the first recipe with which we will acquaint our readers. Now you can make sure that the hot is prepared very simply, and the result is stunning.
Braised lamb with quince
Ingredients:
- lamb - 1 kg;
- fattening fat - 100 g;
- onion - 300 g;
- quince - 4 pieces;
- vegetable oil - 2 tbsp. l .;
- cinnamon, salt and pepper - to taste.
Preparation
Lamb is thawed, washed and dried. Then the meat is cut into small pieces and quickly fried on all sides in vegetable oil. After the mutton is baked with a crusty crust, add a little water, cover the frying pan with a lid. Stew on low heat until cooked. Onions are cleaned and finely shredded. We cleans the skin of the skin, the bones and the core, then cut into thin slices. Salo, in turn, cut into small pieces.
In a clean frying pan, melt the fat, extract it and fry the onions in a received fat until golden. Then add the quince and stew the ingredients together. If necessary, pour water. At the end of the fire, we add all the spices and add them to the meat. Then the prepared dish is stewed for another 15 minutes and let's stand under the lid. Instead of a frying pan, you can use any other cookware. Under the same scheme, it is easy to cook lamb with quince in a cauldron.
Lamb with quince in a multivark
Ingredients:
- lamb - 1 kg;
- quince - 3 pieces;
- carrots - 2 pieces;
- onion - 2 pcs .;
- garlic - 2 cloves;
- butter - 50 g;
- salt and pepper - to taste;
- fresh greens - a bunch.
Preparation
Turn on the multivark in the program "Frying" for about 40 minutes. All ingredients will be prepared as long as the bowl is heated. First, wash the quince, peel and core, cut into slices. After the signal sounds, we put butter in the multivark. As soon as it melts, spread out the quince and fry from all sides. Then we clean the onion and cut into half rings, rinse, peel the carrots and cut into circles. As soon as the quince blushes, we remove it from the multivark and put it in a separate saucer and fry the carrots, take them out and fry the onions. In addition, you can also use olive oil.
While the vegetables are fried, rinse thawed meat and, if desired, take out the bones. Then cut the mutton into large pieces and dry it. We spread the onions from the bowl and put our meat inside. When it is browned, we savor the spices, add quince, onions and carrots. We wash the greens, finely shred and place them on top. Garlic can be passed through garlic-cake or to stick whole denticles into a dish.
Now you know almost all the secrets and without difficulty tell the guests how to cook lamb with quince on a new recipe. However, do not forget about another method of processing meat. With the help of the above recipes, you can also make lamb with quince in the oven, using all the same ingredients.
Lamb with quince in the oven
Preparation
Rinse and dry the meat, cut into small portions, clean garlic and washed carrots. Then heat the deep frying pan, and fry in vegetable oil cubes of carrots to a golden crust.
If you are looking for more recipes with this fruit, then we recommend to make pilaf with quince , it will turn out originally and delicious.