Lamb ragout with quinces in a casserole dish – Ayvalı kuzu yahni

Ingredients for 6 servings:

• 1 kg lamb, from the leg
• 500 g shallot(s), very small or pearl onions
• 1 tbsp flour
• 4 tbsp butter
• 1 ½ tbsp tomato-pepper paste, seasoned
• ½ tsp coriander seeds
• 7 stalks thyme, fresh
• 1 tsp salt
• 1 tsp Baharat
• ½ tsp black pepper
• 2 tbsp pomegranate syrup
• 2 small quinces
• 2 bay leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 5 minutes

Heat the casserole dish, then cut the lamb into cubes and sear on all sides without adding any more fat until it browns and starts to pull away from the bottom of the pan. Stir in the flour, add the tomato paste and shallots, and fry for 2-3 minutes. Add the herbs, butter, spices, and pomegranate syrup, and top up with boiling water so that the meat is just covered. Now, using a wooden spoon, scrape up any juices from the bottom of the pan and stir them in to incorporate the flavors into the sauce. Add the quinces and bay leaves, skin-side up. Bring everything back to a boil briefly, then simmer with the lid on and reduce the heat to low for 1-1.5 hours, until the meat is tender.