September 15, 2003

Quince Stew (Qorma-e-behi)

Olive oil
1 large white or yellow onion, chopped fine
1.5--2 pounds stewing beef or lamb
3 quinces, peeled, cored, and cut into small (half-inch) pieces
2--3 teaspoons ginger paste (or a slightly larger volume of finely chopped ginger root)
1 teaspoon cardamom
1/2 teaspoon paprika
1/2 teaspoon chile powder
red pepper flakes or
sambal olek (optional, to taste)
1 cup water
1/2 cup brown sugar
salt (optional, to taste)

Fry onions in oil (medium-high) until just browned. Add meat and fry until brown, then add quince and spices. Fry for about two more minutes, then add water, sugar and salt. Increase heat to high and cook until most of the water is gone and meat and fruit are tender (about 30 minutes). Serves four with rice; or three if they're hungry.

I wish I could say this was an old family recipe, but the truth is it's modified from Helen Saberi's Afghan Food and Cookery. It makes no pretense to authenticity, though it does taste fairly good.

Afghanistan and Central Asia; Food

Posted at September 15, 2003 23:16 | permanent link

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