Lamb With Quince And Petime

Lamb With Quince And Petime


  • 1½ kilo lamb cut into portions
  • 1/3 fl. olive oil
  • 2 onions finely chopped
  • 4 big quinces
  • 2 Mr. Petymisi
  • 1 cinnamon stick
  • salt
  • freshly ground pepper

How to make?

For the lamb with quinces, heat 3 tablespoons of olive oil (out of the total) in a standard pot. We rotate the lamb on all sides. Add the onion and let it wither for a few minutes.

In the meantime we clean the clams and remove the pips. We cut the quince. Heat the remaining olive oil in a frying pan and roast it around for 10 on a medium heat. Add to the lamb, add water equal to half the material.

Simmer for about 1 hour and 30 minutes, until the meat is boiled, salted, petimeze and cinnamon stick. We simmer for 10. Its sauce must be dense and knit like the jelly of the quince. Serve with white rice.

After the amazing and melted lamb with quinces, try the following recipe

Lamb with sweet and sour sauce and quince on the hull


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