Tunisian Lamb and Quince Stew

Tunisian Lamb and Quince Stew
Photo by www.chow.com

Ingredients

  • 2 tablespoons honey
  • 2 pounds quince (about 6)
  • 5 cups low-sodium chicken broth
  • ½ teaspoon crushed saffron
  • 1 (2-inch) cinnamon stick
  • 2 tablespoons tomato paste
  • 2 medium yellow onions, medium dice
  • + 8 more ingredients
    • 3 pounds lamb shoulder, cut into 3-inch cubes
    • 5 tablespoons olive oil
    • 1 teaspoon cayenne pepper
    • 2 teaspoons paprika
    • 3 dried arbol chiles, crumbled
    • 6 medium garlic cloves, peeled and smashed
    • 1 tablespoon caraway seeds
    • 2 tablespoons coriander seeds

Toast coriander and caraway seeds in a small, dry frying pan over medium-low heat until seeds release their aroma and darken slightly, about 4 minutes. Remove from the pan and let cool at least 5 minutes. Transfer seeds to a resealable plastic bag and pound them with a rolling pin or meat mallet ...

View full recipe at Chow

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