Lamb Pot with Beans and Quince

Ingredients

• 1.2 kg boneless lamb shoulder
• 300 g onions
• 250 g tomatoes
• 700 g quinces
• Salt
• Pepper
• 4 tbsp plant oil
• 0.5 tsp ground ginger
• 1 stick cinnamon (5 cm long)
• 1 sprig rosemary
• 1 pinch ground saffron
• 800 ml lamb stock (glass)
• 300 g string beans

Instructions

1. 1.

   Rinse the lamb shoulder briefly under running cold water and pat dry. Remove skin and tendons, then cut into about 4 cm cubes. Peel onions and slice into rings. Briefly blanch tomatoes, shock in ice water, peel, quarter, core, and chop into pieces. Peel quinces, use a melon baller to remove the core cavity, and cut flesh into roughly 1.5 cm pieces. Season the meat with salt and pepper.

2. 2.

   Heat oil in a suitably large pot and brown the meat and onions while turning frequently. Add ginger, cinnamon stick, rosemary sprig, saffron, and half of the tomatoes to the meat. Pour in lamb stock, stir in quinces, cover the pot, and simmer for 1–1½ hours. Wash beans, trim ends, and cut diagonally into about 2 cm pieces. Add the beans during the last 15 minutes of cooking. In the final 5 minutes add the remaining tomatoes. Taste again, adjust seasoning, and serve.