Ingredients
2 tbsp rice bran oil
1 kg boneless lamb shoulder, cut in bite-size pieces
2 tbsp butter
1 onion, diced
1 cup water
SIDS SALT & PEPPER to taste
1 tsp ground cinnamon
2 tbsp white sugar
4 quinces, washed, cored & quartered
Directions
Heat the oil until almost smoking over medium-high heat. Add the lamb and sear until well browned on all sides, then set aside. Reduce heat to medium, then stir in butter and onions and cook until the onion has softened and turned translucent.
Pour in water, then season with SIDS SALT & PEPPER, cinnamon, and sugar. Add seared lamb pieces and quartered quince. Cover and bring to a simmer.
Simmer the kidonato, or as the greeks call it ΚΥΔΩΝΆΤΟ, over medium-low heat for 1 hour, until the lamb is tender, adding additional water if needed.
