Photo: Kevin McCutcheon
Quince and Lamb stew
10 ingredients
Serves 6
openrecipes
my version of a recipe I first saw in Claudia Roden's Miediterranean Food - couldn't find it, so I improvised. Subtle and delicious.
Estimated Nutrition (whole recipe, rough)
477
Calories
27g
Protein
35g
Fat
15g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Quince | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1.6 kg lamb shoulder, cut into serving pieces
- 2 large onions, chopped
- tsp black peppercorns
- tsp allspice berries
- tsp cloves
- tbsp fresh ginger, minced
- olive oil for frying
- 3 medium sized quinces
- water to cover
- salt to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes