LAMB WITH QUINCE AND CHICKPEAS

Autumn with its crisp, cool nights calls for slow cooking to begin. This dish only takes a mere two hours, filling the home with mouthwatering aromas. The meat falls off the bone as it cooks and absorbs the warm spice tones of cardamom, cumin and cinnamon and the sour sweetness of both the pomegranate molasses and quince. The tartness of quince balances out the richness of the meat and is a lovely textural. Keep in mind if the quince quarters over cook they’ll begin to fall part and become mushy. This is not so visually appealing, but flavour will still be delish, speaking from experience that is.

serves 4

2 tablespoons olive oil

4 lamb shanks, or you can use lamb shoulder, chump chops or even neck

1 onion, finely sliced

5 cardamom pods, gently crushed to split

2 teaspoons ground cumin

1 cinnamon stick

1½ teaspoons sea salt

black pepper

750ml (3 cups) chicken or vegetable stock

2 tablespoons pomegranate molasses

1½ tablespoons lemon juice

peel of half a lemon, pith removed

2 quince, peeled, quartered and core removed

1 cup cooked chickpeas (or 420g can, drained)

⅓ cup coriander leaves, chopped

Heat the olive oil in a medium heavy based pot over a medium heat. Add the shanks and cook for 6 minutes, turning meat every 2 minutes to brown well all over. Add the onions and cook for 2 minutes until softened, stirring occasionally. Add the spices, stirring until aromatic. Add the salt, a generous grinding of pepper, stock, pomegranate molasses, lemon juice and lemon peel and gently stir to combine ingredients. Cover the surface with a piece of baking paper, then a tight fitting lid.  Reduce the heat and simmer gently for 1½ hours, turning meat occasionally. Remove lid then add the chickpeas and quince, making sure the quince is submerged under liquid. Continue coking for 30 minutes, or until the quince flesh is tender and a knife can be easily inserted. The meat should be almost falling off the bone. Transfer the shanks to a bowl and remove the meat, discarding the bone. Return meat to the pot to warm through. Taste and add extra salt, if necessary.

To serve, ladle into serving bowls. Scatter over coriander to garnish. 

Tip: To prevent the peeled quince browning, place in a bowl covered with cold water with juice of half a lemon, until needed.

Option: Replace the lemon peel with peel of ¼ preserved lemon, cut into fine strips.

Recipe by Fiona Hammond, May 2022