Lamb Chops with Quince and Apple

Method

• Peel a carrot and cut it into thin strips.

  

• Cut the onion into half rings, about 0.11 inch thick.

  

• Add barberry, saffron, cardamom to the mortar, a mixture of peppers and one and a half tablespoons of coarse salt. Grind everything together until smooth.

  

• Wash and pill the apple. Divide it into 2 halves, cut the quince into medium-sized pieces.

  

• Heat the oil in a pot or large frying pan, adding half an apple there and wait until it is charred. Cooking time is 4-7 minutes.

  

  

• After that, take out the apple and add the meat previously cut into portioned pieces. Fry until a reddish crust is formed, adding chopped spices to your taste, for about 10 minutes.

  

• Add the onion and fry until golden brown. Reduce heat and boil off the onion juice.

  

• As soon as all the juice has evaporated, add 5 teaspoons of white wine and wait until it starts to boil.

  

• Add the carrots, let the whole mixture sweat for 5 minutes.

  

• Spread the quince on top of the carrot, cover with a lid and simmer slowly for about 30-40 minutes.

  

• Open the lid of the cauldron and let the meat fry a little. Turn off, cover with a lid and let it stand for 10 minutes.

  

• Portionally lay out on a plate.