Persian lamb, quince & saffron stew from Sirocco: Fabulous Flavours from the East (page 189) by Sabrina Ghayour

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Notes about this recipe

  • apattin on February 02, 2017

    Problems with using lamb neck: all bones! Used shoulder chops instead, boned. Problems with the quince, because you cannot quarter a quince and expect to get it all golden on a frying pan, it browns unevenly. Next time I will cut the quince in smaller chunks. It would have been nice to get an idea of how much water to add. Taste was OK and hopefully better as the stew sits for a couple of days

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