Lamb Braised with Quince (Kidonato)

4 Reviews Add a Pic
  • Prep

    30 m
  • Cook

    1 h 20 m
  • Ready In

    1 h 50 m
Alexandra S.
Recipe by  Alexandra S.

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

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Adjust Servings

Original recipe yields 4 servings



  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)

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This is 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 enjoy!



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 really nice together. I did add one chopped up sweet potato (for color and extra yum) and that added a nice splash. I also cut up the lamb into smaller pieces (the cuts were a bit fatty, so I trimmed them down). The lamb turned out tender, the sauce was really nice. We will make this again.



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.

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Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



previous recipe:

Lamb Shawarma


next recipe:

Greek Lamb Stew