Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Rose | not in our table | 0 |
| Water | not in our table | 0 |
| Quince | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/4pounds boneles leg of lamb, trimmed of all fat and cubed
- 1/2 teaspoon ground cinnamon
- 1 teaspoon dried and ground rose petals or ¼ teaspoon rose water
- salt to taste
- 1/2 cup extra virgin olive oil
- 1 1/2 pounds quince*, peeled, cut into eights, and cored
- 3 to 4 cups water
- 1 1/3 cups sugar
Directions
Quince are like very hard apples. Use a sharp knife and don’t cut them up until you need them because they discolor.
In a medium-size bowl, toss the lamb together with the cinnamon, rose petals or rose water, and salt.
In a medium-size casserole, heat the olive oil over medium-high heat and brown the lamb, about 2 minutes, stirring. Add the quince, cover with the water, and bring to a boil. Reduce the heat to medium-low and cook for 1 hour, uncovered. Add the sugar and stir. Cover and cook until the lamb is very tender and the quince soft, about another hour. Remove to a serving platter with a slotted spoon and serve.
Category:South African Recipes
Category:South African Meat Dishes