Caramelised lamb with rosemary and quinces

WHAT?

350g. Free range lamb

1 onion, 2-3 garlic cloves, chilli

Shot of white wine or tsipouro

1 tablespoon olive oil

2litres vegetable stock

2 fresh rosemary sticks

2 quinces

1 lemon juice

2 tablespoons Greek honey

Salt, pepper

HOW TO?

1️⃣Chop the lamb in bite sizes. Brown the meat in olive oil in a big pan for 2-3 minutes in higher heat. Lower the heat and add onion, garlic and chilli and soften for two minutes.

2️⃣Pour the spirit and let the alcohol evaporate for 2-3 minutes. Add rosemary and stock and cook for two hours. Remove the rosemary after half hour. Check the liquid situation. Add more water if needed.

3️⃣Peel and cut the quinces. Treat them like hard apples. Cut them into apple bites. And put them in water with a lemon drop, so they don’t start going brown.

4️⃣Add to the meat with lemon juice and cook with closed lid for 35 minutes until soft. Remove the lid and caramelise with the honey. Let it caramelise for two to three minutes.