Tender lamb is slowly braised with slices of quince in this hearty stew. The quince’s mildly sweet-tart aroma balances the rich flavor of the meat, making this a special winter dish.
Sear the lamb in oil over medium-high heat for 10 minutes, until browned on all sides.
Add the onion and cook for 8 minutes. Stir in the tomato paste and tomato.
Add the hot water. Cover and simmer over low heat for 40 minutes, until the lamb is tender.
Toss the quince slices with the sugar and add them to the stew. Simmer over low heat for 15 to 18 more minutes, then adjust the salt.
Serve hot with rice.
Store covered in the refrigerator for up to 3 days; the flavor deepens by the next day. Freeze for up to 2 months.
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