Best 2 Quince Stew Choroshte Be Recipes

QUINCE STEW (CHOROSHT'E BE)

Quince Stew (Chorosht'e Be) image

Provided by Reyna Simnegar

Categories Soup/Stew Beef Fruit Potato Stew Rosh Hashanah/Yom Kippur Dinner Prune Quince Meat Kosher Persian New Year Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield 8-10 servings

Number Of Ingredients 12

Ingredients

1 large onion, chopped
3 garlic cloves, pressed
1/4 cup olive oil
2 pounds stew meat
2 teaspoons salt
1 teaspoon pepper
3 cups water
1 (6-ounce) can tomato paste
2 quinces, do not peel; just slice like an apple (make sure to remove the entire core)
1/4 cup lime or lemon juice or the juice of 3 limes
3/4 cup pitted prunes
2 potatoes, peeled and cut into medium dice

Steps:

1. In a 6-quart saucepan, sauté the onion and garlic in olive oil until the onion starts to become translucent (about 1 minute). Add the meat; cover and cook until meat no longer looks red, stirring occasionally. Add salt and pepper.
2. Add water, tomato paste, lime juice, quince, prunes, and potatoes. Simmer, covered, for 1 hour, stirring occasionally until meat is tender.
3. Serve hot in a casserole dish.

MOROCCAN LAMB AND QUINCE STEW

Moroccan Lamb and Quince Stew image

Categories Soup/Stew Lamb Onion Stew Cranberry Quince Winter Gourmet

Yield Serves 8

Number Of Ingredients 17

Ingredients

For marinade
5 juniper berries
3 garlic cloves
3 cups dry red wine
3 1/2 pounds boneless lamb shoulder
2 medium onions
2 garlic cloves
3 tablespoons vegetable oil
1/2 teaspoon cinnamon
1/2 teaspoon saffron threads, crumbled
1 1/2 cups veal demiglace
1/3 cup red-currant jelly
3 medium quinces (about 1 1/2 pounds total)
1 lemon
3 celery ribs
1/2 cup dried cranberries (about 3 ounces)
Accompaniment:Pistachio Couscous

Steps:

Make marinade:
Crush juniper berries and mince garlic cloves. In a large bowl stir together garlic, wine, and juniper berries.
Trim lamb and cut into 2-inch cubes. Stir lamb into marinade. Marinate lamb, covered and chilled, at least 12 hours and up to 1 day. In a large sieve set over a bowl drain lamb, reserving marinade.
Chop onions and mince garlic. In an 8-quart heavy kettle heat oil over moderate heat until hot but not smoking and cook onions with garlic, cinnamon, and saffron, stirring occasionally, until onions are softened. With a slotted spoon transfer onion mixture to a large bowl.
Pat lamb dry and season with salt and pepper. In kettle brown lamb in batches, without crowding, over moderately high heat, stirring occasionally, transferring as browned with a slotted spoon to bowl with onion mixture. Return lamb and onion mixture to kettle and add reserved marinade, demiglace, and jelly. Simmer mixture, covered, stirring occasionally, 45 minutes.
Peel, quarter, and core quinces. Cut quarters lengthwise into 1/4-inch-thick slices. With a vegetable peeler remove zest from lemon in lengthwise strips. Diagonally cut celery ribs into 1/2-inch-thick slices.
Add quince and zest to lamb mixture and simmer, covered, stirring occasionally, until quince is tender, about 45 minutes. Stir in celery and cranberries and simmer, uncovered, stirring occasionally, until celery is tender, about 15 minutes. Season stew with salt and pepper. (Stew may be made 1 day ahead and cooled completely before being chilled, covered.)
Serve stew with couscous.