Savory and a bit sweet, this dish will make you say Mmmmm.
If you’ve ever had pork chops and apple sauce, then this recipe is a comparable dish. Packed with flavor, the lamb chops are slow roasted in the oven and then added to a savory tomato and red pepper spiced broth to simmer until finally the quince slices are added and cooked just until they are tender and a bit sweet.
Perfect for a cold day outside, this stew is satisfying and a comforting Turkish classic meal.
Here’s the recipe:
1 kilo of small lamb chops (about 4 inches long)
- 2 medium white onions (diced)
- 1 TBSP flour
- 1 TBSP sugar
- 2 TBSP butter
- 2 TBSP olive oil
- 2 TBSP red pepper paste
- 3 cups crushed tomatoes
- 2 cloves of garlic (minced)
- 2 quinces (cored and sliced into sixths)
- salt & pepper (to taste)
Pre-heat the oven to 190 C (375 F).
Place the lamb chops on a baking sheet in one even layer. Coat with olive oil and place in the oven until browned (approximately 30 to 45 minutes).
While the lamb chops are roasting, melt the butter in a large stock pot and add the onions and garlic and sauté until translucent.
Sprinkle in the flour and sugar and stir.
Remove the chops from the oven and add to the pot. Fill the pot with boiling water (just enough to completly cover the chops) and simmer for 20 minutes.
Stir in the red pepper paste, crushed tomatoes and salt and pepper. Simmer for another 30 minutes.
Add the quince slices and simmer for another 15 minutes until the quince are soft but not soggy.
Serve and enjoy!