Materials
500 g mutton leg meat – coarsely cubed
4 quinces
1 tbsp. honey
150 g dried apricots
1 cup lukewarm water
1 dessert spoon sugar
50 g butter
50 g almonds
1 dessert spoon salt
2 tbsp. oil
DIRECTIONS
Sauté the meat in the oil.
Gradually add hot water and cook until the meat is tender.
Dissolve the honey in a cup of water, pour over the meat and cook for around another 15 minutes covered with a lid.
Soak the almonds and dried apricots in hot water in separate bowls for around 10 minutes. Remove the skin of the soaked almonds and halve the softened apricots.
Peel the quinces, hollow them out, remove the cores and slice them into thick half rings.
Lightly sauté the quince slices in sugar and butter.
Season the cooked meat, place the sautéed quince slices on top, cook over a low heat for another 15 minutes covered with a lid.
Add almonds and apricots, bring to the boil.
Serve after allowing it to rest for 15 minutes.
