This easy and tasty lamb and fruit dish originated in ancient Greece.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat the olive oil until smoking over medium-high heat. Add the lamb and sear until well browned on all sides, then set aside. Reduce heat to medium, then stir in butter and onions, and cook until the onion has softened and turned translucent.

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  • Pour in water, then season with salt, pepper, cinnamon, and sugar. Add seared lamb pieces, and quartered quince. Cover and bring to a simmer.

  • Simmer the kidonato over medium-low heat for 1 hour, or until the lamb is tender, adding additional water if needed.

Nutrition Facts

534 calories; 36 g total fat; 131 mg cholesterol; 121 mg sodium. 23.4 g carbohydrates; 29.9 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/23/2007
This is good...it is very close to a persian dish a koresh with lamb and quince. Add a little lime juice and balsamic vinegar to compliment the quince. Quince is considered an aphrodisiac...so enjoy! Read More
(26)
5 Ratings
  • 5 star values: 0
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/23/2007
This is good...it is very close to a persian dish a koresh with lamb and quince. Add a little lime juice and balsamic vinegar to compliment the quince. Quince is considered an aphrodisiac...so enjoy! Read More
(26)
Rating: 4 stars
03/23/2007
This is good...it is very close to a persian dish a koresh with lamb and quince. Add a little lime juice and balsamic vinegar to compliment the quince. Quince is considered an aphrodisiac...so enjoy! Read More
(26)
Rating: 4 stars
01/12/2008
We had never tried a quince before so when I sawy it at our local farm we thought "what the heck!". I found this recipe (and we LOVE lamb). I made it this week and thought the flavors were really nice together. I did add one chopped up sweet potato (for color and extra yum) and that added a nice splash. I also cut up the lamb into smaller pieces (the cuts were a bit fatty so I trimmed them down). The lamb turned out tender the sauce was really nice. We will make this again. Read More
(23)
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Rating: 4 stars
12/12/2007
I really liked this. The flavors are subtle; nothing really leaps out and grabs you. It's just a very nice lamb stew that's great served over mashed potatoes or pasta. Read More
(20)
Rating: 4 stars
11/03/2009
Delicious! I'd never heard of quince and they were a little hard to find but now that I've tasted them I'll be using them again! Great recipe for lamb-lovers. Thanks! Read More
(18)