Turkish Quince Stew

(Ayva Yahnisi - Marmara Region)

150 gr. lamb, cut in cubes
1 + 3/4 cups hot water
3 tbsp + 1 tbsp extra virgin olive oil
1 small onion, sliced
10 pearl onion, peeled
2 garlic cloves, chopped
1 quince, peeled, removed the core, cut in medium size
1 tbsp Grape Molasses
1/2 tsp oregano
Salt
1 pinch crushed pepper
10-12 Turkish black olives

Cook the lamb cubes with their own juice. Then add 1 cup of hot water, cook at medium-low heat until all the water evaporates and the lamb pieces soften.

Meanwhile, saute all the onions with 3 tbsp olive oil about 2-3 minutes at medium heat in an another medium size pot. Add the quince and continue to saute for about 4-5 more minutes until they are pink at medium heat while stirring. Add the garlic, saute until the smell of garlic comes out. Add 3/4 cup hot water, cooked lamb, grape molasses, oregano, salt and pepper. Cover the lid, cook for about 8-10 minutes until the quince are fork tender.

Drizzle 1 tbsp olive oil and add Turkish black olives in it. Serve while still warm with Turkish bread.

2 servings.