Quince stew

Ingredients for 4 servings:

• 600 g lamb or beef for braising
• 300 g quince(s), peeled and pitted
• 250 g mirabelle plums, skinned and pitted
• 250 ml beef stock
• 1 onion(s)
• 1 tbsp sugar, brown
• 1 chili pepper(s)
• 1 tsp turmeric
• 3 tbsp tomato paste
• salt and pepper
• oil

Instructions

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

Khoreshte Behalu, Persian meat stew, very fruity

Carefully trim the meat and cut into large pieces (2-3 cm). Finely chop the onion and chili pepper and sauté in 4-5 tablespoons of vegetable oil. Add the meat and fry over high heat until it has browned. Now add all the other ingredients, except the quinces. Season, bring to a boil, and then cover and simmer the meat over low heat until tender. Lamb will need about 45 minutes, and beef, depending on the cut of meat, 1.5-2 hours. Briefly roast the quinces, cut into large cubes, in very hot oil, then add them to the casserole dish and braise only briefly, as they will have softened from the roasting. Therefore, only add them to the meat sauce shortly before serving. Season with salt and pepper. White or saffron rice goes well with this dish.