Saffron Lamb & Quince Stew with Crispy Herb Crust
Celebrate the peak of autumn with this fragrant, slow-simmered lamb stew that perfectly balances savory notes with the floral tartness of seasonal quince. This Week 42 recommendation is a sophisticated one-pot wonder, topped with a zesty herb crust for a satisfying crunch in every bite.
Ingredients
- Lamb shoulder, cut into cubes800 g
- Quince, peeled and sliced2 stk
- Saffron threads0.5 tsp
- Yellow onions, finely chopped2 stk
- Ground cinnamon1 tsp
- Fresh ginger, grated1 tbsp
- Honey2 tbsp
- Lamb or beef stock500 ml
- Panko breadcrumbs50 g
- Fresh parsley and mint, chopped4 tbsp
- Unsalted butter, melted30 g
- Lemon juice1 tbsp
Instructions
Heat oil in a heavy-bottomed pot and brown the lamb cubes on all sides until golden. Remove meat and set aside.
In the same pot, sauté onions and ginger until soft. Stir in the cinnamon, saffron, and honey, cooking for another minute until fragrant.
Return the lamb to the pot, add the sliced quince, and pour in the stock. Cover and simmer on low heat for 70 minutes until the lamb is tender.
In a small bowl, mix the panko breadcrumbs with melted butter, chopped parsley, mint, and a squeeze of lemon juice.
Sprinkle the herb mixture over the stew and place under a hot broiler for 3-5 minutes until the topping is golden brown and crispy.
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