Autumn is not only a time of harvesting and harvesting for storage. Now there is a mass slaughter of livestock, there is an opportunity to buy young lamb and cook something delicious. Excellent tandem with lamb quince, perhaps the most autumn fruit. Recommend.
| Cook Time | 75 minutes |
| Servings |
Ingredients
- 250 gram Lamb pulp
- 2 pieces Quince
- 100 gram Onion
- 1 tablespoon Vegetable oil
- 1 tablespoon Butter
- Rice boiled for serving, to taste
- Cilantro to taste
- Black pepper to taste
- Salt to taste
Ingredients
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Instructions
- Wash the meat, dry it, and cut it into thin strips. Wash the quince and peel the onion.
- In a frying pan, heat the oil, fry the meat, the fire is above average. Add the onion feathers and fry until the onion is transparent.
- Wash the quince, cut it, remove the pulp, and make 3 cups. Transfer to a fire-proof mold and season with salt.
- Put the meat and onions in the quince, and pour a little water into the mold, put the chopped coriander in the water.
- Cover with foil, send to the oven, bake for 30 minutes, 180-190 degrees. Then remove the foil, pour 1 tablespoon of broth with coriander into the quince and add a little melted butter.
- Put under the grill, 5-7 minutes, 230 degrees.
- Serve hot with boiled rice.
- Bon appetit!
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