Greek Lamb Quince Stew (Kidonato)
In the past, in Greece, quince was more abundant than potatoes and was often the basic accompaniment for meat in a stew; it imparts a unique sweet flavour to the dish and helps the sauce acquire a syrupy constistency.
1 kg lamb blade pot roast
2 tbsp butter
- Cut the lamb into servings in the size of your choice
- Clean the quince, cut them in four and wash them.
- Chop the onion in brunoise
1. Sauté the onion in the butter, on high heat, stirring continuously so it doesn't burn.
2. Add the meat and stir until it browns well.
3. Place in the saucepan the quince, 1 tablespoon of butter, 1 cup of water, salt, pepper, cinnamon and sugar.
4. Lower the heat to medium/low and simmer the kidonato until the the meat is tender. This may take close to 2 hours.
*The lower the heat, the more patience you have, the better it will be.