Lamb Back with Quince & KASHKEK (FUSION)

 


  • Lamb's back on 1.5 kg with bone (3,3 lbs)
  • 4 sprigs of fresh thyme
  • 1 sprig of rosemary
  • 1 teaspoon salt
  • 1 large onion, chopped
  • 3 cloves of garlic, peeled
  • 1 large carrot, chopped
  • 1 large potato, diced
  • 0,27 lbs butter or ghee
  • 0,84 oz olive oil
  • 1 teaspoon of black pepper
For the kashkek:
  • 0,33 lbs of wheat
  • 25,36 oz broth
  • 2 medium onions, finely chopped
  • 4 cloves of garlic, finely chopped
  • 0,10 lbs butter or ghee
  • 1 teaspoon of salt
  • ½ teaspoon of black pepper

For quince:

  • 20,28 oz of water
  • ½ teaspoon of turmeric
  • ½ teaspoon saffron
  • Juice of ½ lemon
  • 1½ quince, cored and sliced
  • 12 plums, cored and sliced
  • 1 tablespoon butter or ghee
  • 0,066 lbs almond kernels, peeled
  • 1½ tablespoons of sugar


Add fresh thyme, rosemary and salt to the bony lamb back and seal it in a hot pan.

Place the onion, garlic, carrot and potato in a large baking dish. Put the oils on it. Place the back of lamb on top of these vegetables. Sprinkle with salt and pepper.

Bake in a preheated 358°F oven, covered, for about 1-1.5 hours, until the meat separates easily from the bone.

After the meat is cooked, separate it from the bone and divide it into portions.

Boil the vegetables in the oven dish, the lamb bone and the water in the bottom of it in a separate pot. Season with salt and pepper after grinding it a little, strain with a fine mesh strainer to obtain a smooth sauce.

Thoroughly wash and drain the pre-soaked wheat in a separate pot for the kashkek.

Add the broth so that it cooks and the wheat bursts. Boil it like this for a while and let it simmer.

In a separate pan, fry the onions and garlic in oil on a low heat until they turn brown. Continue cooking by adding this mixture to the congealing wheat.

Start pounding the wheat with the help of a wooden mallet. Cook over low heat until it becomes a paste. This process will take at least 1 hour.

Adjust the salt and pepper to taste the desired consistency.

Add quince and plums by adding turmeric, saffron and lemon juice into 600 ml of water. Boil for 3 minutes.

Flavor the colored quince and plums by boiling them in the meat and vegetable broth in the meat cooking pot until they soften.

Melt the butter in the pan and add the almonds and fry for 1 minute. Add the plums and quinces, mix them with sugar and color them.

Plate the meat with this sauce you prepared and serve it with kashkek.

ENJOY YOUR MEAL

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