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Lamb Braised with Quince (Kidonato)

Lamb Braised with Quince (Kidonato)

This easy and tasty lamb and fruit dish originated incient Greece.

Ready in: 1 hour 50 minutes

Serves: 4

Complexity: very-easy

kcal: 534

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2 tbsp rice bran oil
1 kg boneless lamb shoulder, cut in bite-size pieces
2 tbsp butter
1 onion, diced
1 cup water
1 tsp ground cinnamon
2 tbsp white sugar
4 quinces, washed, cored & quartered


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.