Quince roast

1 serving


Cut fatty lamb or beef (flesh) into small pieces. Grind the onions with rings and mix with meat, salt, season with spices, herbs and mix everything. Remove the core from the quince and cut into wedges. Put pieces of meat on the bottom of the boiler or saucepan, on top - quince wedges, add a little water, close with a lid and simmer over a low heat for 45 - 50 minutes, without stirring. When serving, put the finished dish in plates, sprinkle with spring onions or cilantro greens.