Lamb Braised with Quince (Kidonato)

4
Alexandra S. 7

"This easy and tasty lamb and fruit dish originated in ancient Greece."

Ingredients

1 h 50 m {{adjustedServings}} servings 534 cals
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Nutrition

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  • Calories:
  • 534 kcal
  • 27%
  • Fat:
  • 36 g
  • 55%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 29.9 g
  • 60%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 218 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the olive oil until smoking over medium-high heat. Add the lamb and sear until well browned on all sides, then set aside. Reduce heat to medium, then stir in butter and onions, and cook until the onion has softened and turned translucent.
  2. Pour in water, then season with salt, pepper, cinnamon, and sugar. Add seared lamb pieces, and quartered quince. Cover and bring to a simmer.
  3. Simmer the kidonato over medium-low heat for 1 hour, or until the lamb is tender, adding additional water if needed.
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Reviews

4
  1. 5 Ratings

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This is good...it is very close to a persian dish, a koresh with lamb and quince. Add a little lime juice and balsamic vinegar to compliment the quince. Quince is considered an aphrodisiac...so...

We had never tried a quince before, so when I sawy it at our local farm, we thought "what the heck!". I found this recipe (and we LOVE lamb). I made it this week and thought the flavors were rea...

I really liked this. The flavors are subtle; nothing really leaps out and grabs you. It's just a very nice lamb stew that's great served over mashed potatoes or pasta.