Rating: 4 stars
5 Ratings
  • 5 star values: 0
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary

prep:
30 mins
cook:
1 hr 20 mins
total:
1 hr 50 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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; protein 29.9g; carbohydrates 23.4g; fat 36g; cholesterol 131.1mg; sodium 120.9mg. Full Nutrition
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