Best Middle Eastern Spiced Lamb Steaks With Poached Quince Recipes

TURKISH LAMB AND QUINCE STEW (AVYA YAHNISI)

Steps:

• Heat 2 tablespoon oil over high heat in a deep frying pan or stew pot. Add lamb and brown it in several portions removing it to a plate when browned.
• Heat the other 2 tablespoon oil over high heat and add the onion and cook gently for about 5 minutes, until translucent and light golden.
• Add the pomegranate molasses and the water. Stir well, to mix in the browned juices.
• Return lamb to the pan and add 1/2 teaspoon cinnamon, allspice, salt, and pepper.
• Cover and simmer for one hour. Adjust salt if necessary and check liquid form time to time.
• Melt the butter in a frying pan. Add the quinces and cook over high heat for several minutes until caramelized.Turn the pieces from time to time.
• Add sugar, cloves, and 1/2 tablespoon cinnamon, stir once, and place on top of the lamb in the pan.
• Cover, and simmer gently for about 30 minutes, until the lamb is tender, shaking the pan occasionally. Don't stir, this would damage the quinces!
• Serve hot with fresh bread, bulgur, rice or what you like!
• Note: I prepare at least the double amount of quince increasing spices and sugar. We all love quince very much!

MIDDLE EASTERN SPICED LAMB STEAKS WITH POACHED QUINCE

Steps:

• Poach quince:
• Bring water, sugar, and lemon juice to a simmer in a 2- to 2 1/2-quart saucepan, stirring until sugar is dissolved, then add quince. Cut out a round of parchment or wax paper to fit just inside saucepan and cover quince directly with parchment or wax paper. Simmer, gently stirring once or twice, until quince is tender, about 35 minutes. Drain quince in a sieve set over a bowl and reserve 1/2 cup syrup for sauce.
• Cook lamb (10 minutes before quince is done simmering):
• Pat lamb dry. Stir together salt, pepper, cumin, coriander, and cinnamon in a small bowl, then sprinkle spice mixture all over lamb. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Cook lamb 4 minutes, then turn over and cook 3 minutes more for medium-rare. Transfer lamb to a cutting board and let stand 5 minutes.
• Make sauce while lamb stands:
• Reduce heat to moderate and add reserved quince syrup to skillet, then boil, scraping up any brown bits, until liquid is reduced by almost half, about 2 minutes. Transfer sauce to a gravy boat or small bowl and stir in lemon juice and salt to taste.
• To serve:
• Thinly slice lamb and serve with quince and sauce.