Actually, we had made this dish almost a year ago during a cooking contest organised by the brand Staube. Staube is a local dutch oven manufacturer. We were glad to discover that the Jury appreciated this dish as much as we did, because they chose this dish as one of the winners.
Unfortunately the fall passed quickly and we did not have time to share this recipe here on the blog at that time.
This week I had a huge amount of quinces picked from our neighbour’s quince tree. So I thought it was a good opportunity to redo this recipe and share it with our readers.
Lamb stew with butternut squash and quinces poached in red wine
- 1 Onion
- 6 Tbsp Oil
- 500 g Lamb chop
- 1 Tsp Salt
- 1/2 Tsp Pepper
- 1/2 Tsp Turmeric
- 1 Tsp Cinnamon
- 1 Quince (1 large or 2 smalls)
- 250 ml Red wine
- 50 g Sugar
- 1 Butternut squash (approximately 1400 g)
- A lemon’s juice
- 1/4 Tsp Ground saffron (if not ground, infused in 3 tablespoons of hot water)
Slice the onion.
In your pot, heat 3 tablespoons of oil over medium heat and add onions and meat.
Stir occasionally until the onions are golden brown. Add salt, pepper, turmeric and cinnamon and sauté for another minute.
Add 160 ml of water, cover the pot, and simmer for an hour, at least. The meat must become completely tender (enough to detach itself from the bone by itself).
In the meantime, peel the quince and cut it in quarters.
Heat the wine with 25 cl of water and the sugar in a saucepan.
Add the quince quarters and cook in the wine for 30 minutes.
Peel the Butternut and cut it into about twenty cubes.
Heat the remaining oil (3 tablespoons) in a pan and fry the butternut pieces over medium heat. Lightly brown all sides.
When the meat is cooked, add the Butternut, lemon juice and saffron. Cook for 20 minutes without the lid and on low heat.
Add the poached quinces and cook for another 10 minutes.