In Greek: αρνί με κυδώνι, pronounced ahr-NEE meh kee-THOH-nee
This recipe dates from the Middle Ages, and quince are a favorite cooked fruit on the island of Crete. The lamb and quinces are cooked separately first, and then stewed together to meld the tastes.
- 1 3/4 pounds of boneless lamb, cut in large chunks (or 2 1/2 pounds of bone-in, cut up)
- 2 1/4 pounds of quinces
- 1 lemon
- 1 nutmeg berry, grated
- 1/3 cup of butter (2/3 of a stick)
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 2 1/2 + 2/3 cups of water
- 2 tablespoons of olive oil
Season the meat with 1/2 teaspoon of salt and rub with 1/2 a lemon. Sauté lightly in butter until browned. Transfer meat and butter to a pot, add the water, and bring to a slow boil over medium heat. Cover and cook for 30 minutes.
Peel the quinces (or if desired, scrub the skin to remove fuzz and leave on) and remove seeds. Cut into 8 slices. Season with 1/2 teaspoon of salt and sauté lightly in 2 tablespoons of olive oil, taking care not to brown darkly.
Add quinces to the pot on top of the lamb, sprinkle with sugar and nutmeg. Add 3/4 cup of water, cover, and boil for 30 minutes.
Yield: serves 4-5