Khoresh Beh — Quince Stew with peas

Name: Khoresh Beh — Quince Stew with peas
Prep time: 25 min
Cook time: 115 min
Total time: 140 min
Yield: 4
Cuisine: persian
Ingredients: 550 g halal-certified lamb shoulder; 25 ml olive oil; 150 g onion; 2 g ground turmeric; 4 g salt; 1 g black pepper; 850 ml water; 450 g quince; 100 g pitted dried prunes; 20 ml lemon juice; 1 g ground cinnamon; 120 g green peas

Khoresh Beh — Quince Stew with peas. Independently written modern Persian halal variation, with broad culinary inspiration from Najmieh Batmanglij, Joon: Persian Cooking Made Simple, reference…

550 g halal-certified lamb shoulder
25 ml olive oil
150 g onion
2 g ground turmeric
4 g salt
1 g black pepper
850 ml water
450 g quince
100 g pitted dried prunes
20 ml lemon juice
1 g ground cinnamon
120 g green peas

Cut lamb into 2 cm pieces and finely chop onion. Scrub, core and cut quince into 2 cm pieces. Add quince, prunes, lemon juice and cinnamon at the start of the final simmer. Use fresh or frozen peas.
Heat oil, soften onion for 6 minutes, then add lamb and brown for 6 minutes, turning. Add turmeric, pepper and water. Bring to a boil, cover and simmer gently for 60 minutes.
Add the named stew ingredients and the variation ingredient. Cover and simmer another 30–45 minutes until the lamb and vegetables are tender; add a little hot water if needed. Add the measured salt near the end.
Remove any whole dried limes before serving. Simmer uncovered for 5 minutes to thicken if needed. Divide into four portions; rice is an optional accompaniment and is not included in this formula. Cool leftovers in shallow containers and refrigerate at 4 °C within 2 hours.
Photo: DALIBAK — Wikimedia Commons, CC BY-SA 4.0. Source: https://commons.wikimedia.org/wiki/File:Quince_fruit.JPG Licence: https://creativecommons.org/licenses/by-sa/4.0 Resized and converted to JPEG; no crop. Ingredient photo of quince, rather than the finished lamb and quince stew.