Quince – Lamb – Pot

Ingredients for 4 servings:

• 1 leg(s) of lamb or equivalent amount of lamb goulash
• 2 garlic cloves
• 1 piece(s) ginger, slightly walnut-sized
• 1 lemon(s), untreated
• 2 tbsp clarified butter
• ¼ liter wine, white, dry
• 300 g quince(s)
• 200 ml cream
• 2 tsp mustard seeds, ground
• ½ tsp cinnamon
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

deliciously aromatic, with a slight oriental touch!

Cut the meat into goulash-sized pieces, cut 4 cm of lemon peel into small strips, and squeeze the lemon juice. Brown the meat in batches in oil. Add the chopped garlic and lemon peel, and deglaze with wine and lemon juice. Add the chopped ginger, mustard powder, and cinnamon. Cover and simmer on the stovetop over low heat for about 1 hour, adding a little more water if necessary. Then add the peeled and sliced ​​quinces and cook for another 30 minutes. Finally, stir in the cream and season with salt and pepper. Serve with rice and iceberg lettuce.