Lamb with fried quince in a cauldron

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I came across an interesting recipe here. Vlad Piskunov told about him in his LJ, referring to his uncle Dudnduk. Who would like to read - please go here. 🔗

So, the products.

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We cut the meat into actual lamb ribs, so to speak, business pieces, and the leftovers in the form of any ... will also come in handy.

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Cut the carrots into thin strips. It is thin. This is not pilaf for you.

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Pepper ...

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... also straws. Not thick.

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Quince. We cut each into four parts and then again each piece in half. Delete
cores and seeds.

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And for filling the broth, we will cut one ayvish and like this.

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Spices and condiments. At the market I asked the seller of all sorts of spices, spices, seasonings,
make me a mixture for lamb and quince. At the same time he added - "Well, something for the type of smoke ...". I met attention and respectful understanding of the problem at the same time with a discount and an extra spoonful of something odorous and tasty.

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But I still took extra cumin. Lamb and cumin are inseparable companions in a cauldron.

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Cut the onion into thin half rings.

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I took dry wine.

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And added sugar to it. Because there was no sweet tooth.

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A little olive oil.

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I will say a few words about the second cauldron. Pour “just” water there. And we put in all that meat, about which there was a conversation, in the sense - "they will also come in handy."

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So there will be broth. Is it boiling? Removing the foam ...

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… Cover with a lid. We make a fire so that our future broth gurgles slightly. And nothing more.
And let it cook for an hour or a half.
And through these that quince, which is cut into smaller pieces, we put the broth into a cauldron with the leftovers (why with the "leftovers" it will become clear later).

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And we will cook for another hour on very low heat. Until the quince becomes soft and is nourished with our thick and rich mutton ... to make it tasty.

Oil. Vegetable. Pour into a cauldron.

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We heat up. To understand the moment
readiness of the oil and remove possible foreign odors and tastes - we throw a quarter of the onion into the oil (since there is little of it - oil) of the onion.

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And we are waiting for the onion, as they say, to grind. As soon as she, the onion, has come to this state, then we throw it away.

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And fry the quince in this oil. At this moment I added a dessert spoon of roots - spices - seasonings. To create taste and aroma. You know, it worked!
So - fry, or rather, fry the quince.

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Without fanaticism, but until about this state. The aroma is worth it !!! Run away from home. It was good outside. We put the result aside. For the time being.

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And put the meat in the butter.

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And fry. We fry, not stew there, or…. A pinch of cumin and another spoonful of spices - do not regret seasonings. Feel the result ... I answer. Fry means fry ... until a crust forms. But not to readiness, in any case. Something like this.

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And then there is an onion, cut into thin half rings.

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And, stirring, fry until the onion is golden.
But!!! Just do not overdry !!!

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Next is the carrot. Here, too, constantly stirring, you need to extinguish it for ten minutes.

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So that it softens a little and is soaked in meat juice. So that, as they say, the carrot hangs its legs.

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And then add the pepper. A maximum of five minutes is enough for this.

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When you see this picture in a cauldron:

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Pour a glass of wine into the cauldron.

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And simmer for fifteen twenty minutes. Until half of the wine is left. Or less.

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And now it’s time to remember the very second cauldron. With broth.
Fill the meat and everything else with this broth. So that the meat is hidden in broth.

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And we extinguish it not over very high heat. About half an hour. Or until the volume of the liquid decreases to the state from which they actually began to extinguish.

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Here. And when the time came ...

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... then we spread our fried quince on top of what you see above.

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Close the lid tightly and reduce the fire. We leave the coals. And we languish. Very, as stated in the original source, delicately.
From time to time, checking the degree of readiness of the quince with a fork or a pointed stick.

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Actually, as the quince becomes easy to pierce, then everything will be ready. Just seize the moment. To keep the quince from falling apart.
Well …

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Eat to your health.
And sorry, I didn't get the final photo. The double did not, and this one clearly failed. There was no time for duplicates….

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And this is boiled lamb with quince ... or boiled quince with lamb ...? But delicious! Don't believe me? Check it out !!!

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Angela to you at the meal !!!

Not a recipe, but a song!
Only a person in love with the East can write like you, from the heart.
As I understand you, it is impossible not to fall in love with oriental cuisine!