For anyone like us with a massive crop of quinces this year – a recipe to go beyond membrillo and quince jelly: Qorma-e-Behi or Afghan Quince Stew.
We love Afghan recipes. Almost every one, including desserts, begins with “take one lamb”…….. This is a toned down version, stolen from the excellent Noshe Djan, by Helen Saberi and published by the excellent Prospect Books. Try it, preferably with one of our delicious organic, pedigree lambs and let us know what you think!
2 large quinces
75ml vegetable oil
3 medium onions, preferably red, finely chopped
1Kg Pen-y-Wyrlod Lamb on the bone, cut into chunks
1tsp ground pepper
1/2 tsp cayenne pepper
1/2 ground cardamom
110g brown sugar or molasses
salt to taste
Peel the quinces and cut into 2.5cm cubes. Heat the oil in a pan and then add the finely chopped onions. Fry over a medium/high heat until soft and golden brown. Now add the meat and fry until browning, then add the quince. Stir, then add the spices. Fry for about a minutes then add about a teacupful of water and the sugar and salt to taste. Mix and stir the ingredients and cook gently until the meat is tender and quinces are soft.
Serve with chalau (Plain white rice).