2 quinces, peeled, seeded and cubed
300g stewing lamb (corned works well)
2 onions, finely chopped
60g butter
Cinnamon stick or 1/2 teaspoon cinnamon
60g soaked chick peas (optional)
1/2 teaspoon turmeric
Juice 1 large lemon
Sugar to taste
Method: Place lamb, onion, chick peas, water to cover, salt and pepper to taste in a pan. Bring to boil, reduce to simmer for 1&1/2 hours, skimming occasionally.
Melt butter, add quinces and fry for 10 minutes, add turmeric and cinnamon, fry 1 minute more, add to soup, simmer a further 40 minutes, until quinces and peas are tender. Taste and adjust seasonings, with lemon juice and sugar.
Serve hot, serves 4-6
Source: contributed by Marion Chambers in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.13.
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