I love aubergines, and there were some great aubergines in the shop the other day, so I was inspired enough to order some quinces from Real Foods, a wholefood supplier in Edinburgh. I nearly didn’t post this recipe, because quinces aren’t something that is readily available, but it was excellent. The recipe is from one of my favourite recipe books, Nightingales and Roses. I didn’t follow the recipe exactly because the weather was nasty, time was of the essence and I discovered I didn’t have enough onions.
I used a bit of leg of mutton to make this, and cooked it quite slowly. I did it in two stages as I was cooking for others after work. The stew itself is very easy, everything is layered into one pot and simmered. I find that preparing stews in the evening, and then finishing the cooking the next evening works well for developing the flavours. I should imagine it would work well in a slow cooker.
- 4 tbsp olive oil
- 4 onions, peeled and thickly sliced (should have been 6 – see above)
- 600g thick slices of mutton or lamb
- 1 1/2 tbsp sumac (this gives the stew a wonderful dark colour)
- 1 tsp ground turmeric
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 large aubergines, thickly sliced and salted
- 4 cloves of garlic, sliced
- 1 large quince, peeled and chopped, core removed
- 200g cherry tomatoes, halved
- 60ml water
- 1 tbsp tomato puree
- 2 large potatoes, thickly sliced. (I added these on the next day when I heated the stew up and finished the cooking.)
- Pour half the oil into the bottom of a casserole dish or large saucepan, and arrange half of the onion slices on the bottom. Next, layer in the meat slices.
- Mix the sumac, turmeric, salt and pepper, and sprinkle a third of this over the meat, and then add the rest of the onions.
- Rinse any salt off the aubergines and arrange them on top, then the garlic slices and another third of the spice mix.
- Add the sliced quince, then top this with the rest of the spice mix and the chopped tomatoes.
- Mix the water with the tomato paste and the rest of the oil, whisk to combine, and pour over the top.
- Cover tightly and cook on a low heat for an hour and a half (I cooked for two hours on account of using mutton). (At this point I turned off the heat and went to bed.)
- Remove the lid and add the potato slices, and spoon some of the gravy over the top. Continue to simmer for a further half hour until the potatoes are tender and most of the gravy has cooked down.
- Sprinkle with a pinch of sumac, and serve with bread and a little light salad.
2 thoughts on “Lamb, quince, and aubergine”
I’ve got the book Nightingales and Roses out of the library in Portree. Great book though Persiana from Sabrina Ghayour (and some of her subsequent books on the kindle) are easier for me to follow.
I love your posts and recipes.
Exciting – I’ll take a look.