Turkish Lamb and Quince Stew Avya Yahnisi
Savor the rich, aromatic flavors of "Turkish Lamb and Quince Stew (Avya Yahnisi)," a traditional Ottoman-inspired dish that seamlessly blends tender lamb shoulder with the sweet-tart complexity of caramelized quinces. This hearty stew is infused with warm spices like cinnamon and allspice, balanced by the tangy brightness of pomegranate molasses and slow-simmered to perfection in a savory stock. The caramelized quinces add a touch of elegance, creating soft, golden wedges that pair beautifully with the melt-in-your-mouth lamb. Perfect for cozy nights or special gatherings, this dish is best served with fluffy rice, nutty bulgur, or crusty bread to soak up the luscious sauce. Garnished with fresh parsley, it’s a feast for the senses that celebrates the timeless flavors of Turkish cuisine.
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Recipe Information
Ingredients
- 800 grams Lamb shoulder (boneless, trimmed, cut into 2-inch cubes)
- 3 tablespoons Olive oil
- 1 large Yellow onion (finely chopped)
- 3 cloves Garlic cloves (minced)
- 2 tablespoons Tomato paste
- 0.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground allspice
- 0.25 teaspoons Ground black pepper
- 2 large Quinces (peeled, cored, and cut into wedges)
- 750 milliliters Chicken or lamb stock
- 2 tablespoons Pomegranate molasses
- 1 teaspoon Salt
- 1 teaspoons Sugar
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat. Add the lamb cubes in batches, searing them until browned on all sides. Remove the lamb and set it aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the pot. Add the chopped onion and cook, stirring frequently, until softened and golden, about 5–7 minutes.
Stir in the garlic and cook for an additional minute or until fragrant. Add the tomato paste, cinnamon, allspice, and black pepper, and cook for another 2 minutes, stirring constantly.
Return the seared lamb to the pot and pour in the chicken or lamb stock. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for 60 minutes, stirring occasionally.
Meanwhile, prepare the quinces. Heat a nonstick skillet over medium heat and sprinkle the sugar evenly on the surface. Place the quince wedges in the skillet and cook until lightly caramelized, about 2–3 minutes per side.
After the stew has simmered for 60 minutes, add the caramelized quince, pomegranate molasses, and salt to the pot. Stir gently to combine. Cover and continue to simmer for another 30–40 minutes, or until the lamb is tender, and the quince is soft but still holds its shape.
Taste the stew and adjust seasoning if necessary. Remove from heat and let rest for 10 minutes before serving.
Serve the stew warm, garnished with freshly chopped parsley. Accompany with rice, bulgur, or crusty bread for a complete meal.
Nutrition Facts
Calories |
715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 17.5 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 1317 mg | 57% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 22.1 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 934 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
