Quince season is in full swing here in the UK and so I’m bringing you the perfect Persian recipe to showcase this delicious autumn fruit: Khoresh-e Beh, a Persian quince lamb stew! It’s very easy to make! The prep time is short and sweet and it basically takes care of itself in the pan.
Ingredients (for 4 to 5 servings)
1.7 lbs / 0.75 kg lamb leg
1 piece of bone marrow (optional)
2 quinces (approx. 250g)
1/4 cup yellow split peas (75g)
3 cloves garlic
1/4 cup tomato puree (60g)
4 tbsp vegetable oil
1 tsp turmeric
1/2 tsp black pepper
1 1/2 cup water
2 tsp salt
3 tsp sugar (or to taste)
2 tbsp lemon juice (or to taste)
1 cinnamon stick
Prep: 20 min
Cook: 2 h 40 min
Total: 3 h
Finely chop the onions and garlic.
Cut the lamb into approx. 2 inch large pieces. Fry the lamb cubes in the vegetable oil from all sides until golden brown. Remove the fried meat from the pan.
Fry the onions in the same oil over medium temperature for about 10 min, then add the chopped garlic and fry them a few minutes more together.
Add the tomato purée, turmeric, and black pepper.
Add approx. 1 1/2 cups freshly boiled water and let it simmer for 10 min, then add the meat back to it. Also add the cinnamon stick.
Put on the lid and let the stew simmer for 2 to 2.5 h
In the meantime pre-cook the yellow split peas in salted boiling water for 20 minutes. Once cooked, drain the water and set the split peas aside until it’s time to add them to the stew.
After 1 h taste the stew and add salt to your liking.