Best 3 Lamb Braised With Quince Kidonato Recipes
Tantalize your taste buds with the exquisite Lamb Braised with Quince (Kidonato), a culinary masterpiece that seamlessly blends the rich flavors of tender lamb, tangy quince, and aromatic spices. This traditional Greek dish, also known as "αρνί με κυδώνια" in Greek, is a delightful symphony of sweet and savory notes, sure to leave a lasting impression on your palate. Our comprehensive guide provides two delectable variations of this classic recipe: a traditional version that captures the essence of Greek cuisine and a modern interpretation that adds a touch of contemporary flair. Embark on a culinary journey as we unravel the secrets behind this exceptional dish, offering step-by-step instructions, insightful tips, and a detailed ingredient list to ensure your Kidonato creation is an unforgettable experience.
Here are our top 3 tried and tested recipes!
QUINOA AND HERB CRUSTED LAMB
Provided by Giada De Laurentiis
Categories main-dish
Time 37m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the coating: In a medium bowl, mix together the quinoa, thyme, lemon zest, salt, and pepper. Beat the eggs in another medium bowl.
- For the lamb: Heat 1/4 cup olive oil in a large nonstick skillet over medium heat. Season the lamb with salt and pepper. Dip the lamb chops in the egg and then coat with the quinoa mixture, pressing lightly to help the coating stick. Add half the lamb chops to the pan and cook until light golden, about 5 minutes on each side for medium-rare. Add the remaining 2 tablespoons oil to the pan and cook the remaining chops. Allow the chops to rest for 5 minutes.
- For the sauce: In a small bowl, mix together the creme fraiche, maple syrup, and thyme until smooth. Season with salt and pepper, to taste.
- To serve, arrange the lamb chops on a platter and serve the sauce alongside.
BRAISED LAMB WITH RED WINE AND PRUNES
Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy - also, cheap. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for stewing or braising. But the shoulder's not that hardworking, which keeps it tender enough to be subjected to the shorter blasts of heat typically reserved for more elegant cuts. Here, it's braised in a flavorful mixture of prunes, red wine and spices until tender.
Provided by Mark Bittman
Categories brunch, dinner, easy, lunch, main course
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Cut lamb into 2-inch cubes. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.
- Add onion, garlic, prunes, ginger, cinnamon, salt and pepper; cook until fragrant. Add wine, stock or water and browned lamb. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours. Garnish: Parsley.
Nutrition Facts : @context http, Calories 537, UnsaturatedFat 16 grams, Carbohydrate 24 grams, Fat 33 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 14 grams, Sodium 652 milligrams, Sugar 13 grams
SWEET SPICED LAMB SHANKS WITH QUINCE
A cross between a Persian stew and Moroccan tagine, the spices in this slow cooked one-pot are mellow. Serve with rice, couscous or flatbreads
Provided by Jane Hornby
Categories Main course
Time 3h10m
Number Of Ingredients 15
Steps:
- Heat the oil in a large frying pan. Season the shanks, then brown in the oil for 10 mins, or until dark golden all over.
- Meanwhile, in a casserole dish or large pan, melt the butter. Soften the onions for 10 mins on a medium heat until they're turning golden, then add the garlic. Heat oven to 160C/140C fan/gas 3.
- Add the strips of lemon zest and spices to the onion pan. Cook for 1 min, then stir in the tomato purée, honey, stock and half the lemon juice. Sit the shanks in the pan, then poke the quince quarters in and around the meat. (It might be quite a tight fit, but the meat will shrink as it cooks.) Bring to a simmer, then cover with a lid and braise in the oven for 2 hrs.
- Remove the lid and cook for 30 mins more. Spoon away any excess fat. The sauce will be fairly thin, so if you prefer a thicker stew, remove the lamb and quinces to a serving plate, then boil the cooking juices until thickened. Season, add the lemon juice and serve with the lamb.
Nutrition Facts : Calories 624 calories, Fat 36 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 59 grams protein, Sodium 0.4 milligram of sodium
Tips:
- Choose the right lamb: Lamb shoulder or leg is best for braising, as it has a good amount of fat that will render and keep the meat moist.
- Brown the lamb before braising: This will help develop flavor and color.
- Use a good quality quince paste: This is the key ingredient in the dish, so make sure it is flavorful and not too sweet.
- Don't be afraid to adjust the spices: The amount of cinnamon, cloves, and allspice can be adjusted to your taste.
- Serve with a side of rice or bread: This will help soak up the delicious sauce.
Conclusion:
Lamb braised with quince is a delicious and easy-to-make dish that is perfect for a special occasion. The lamb is tender and flavorful, and the quince sauce is rich and tangy. This dish is sure to impress your guests.
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