Quince and lamb ragout

Ingredients for 4 servings

1/2 cup Mediterranean Drizzles garlic infused extra virgin olive oil

1-1/4 pounds boneless leg of lamb, trimmed of all fat and cubed

1/2 teaspoon ground cinnamon

1/4 teaspoon rose water

1/2 cup extra virgin olive oil

1-1/2 pounds quince cored, peeled and cut into eighths

3 to 4 cups water

1-1/3 cups sugar

Salt to taste

75 min · Medium

Directions

1. In a bowl, toss raw lamb together with the cinnamon, rose petals or rose water, and salt.

2. Heat olive oil in a medium-sized casserole pan on stove

3. Add lamb mixture, browning the lamb, about two minutes

4. Add quince, cover with water and bring to a boil

5. Reduce heat to medium-low, allowing the lamb and quince to cook uncovered for 1 hour

6. Add sugar and stir

7. Cover and cook until the lamb is very tender and the quince soft, about another hour.

8. Remove to a serving platter with a slotted spoon and serve over rice.

Author mediterraneandrizzles.com/blog...