turkish

Lamb and Quince Stew with Chickpeas

This simmered dish pairs lamb shoulder, boneless, cubed with quince, peeled and cubed, cooked chickpeas, drained and onion, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

32 g Protein

42 g Carbohydrates

40 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

134g lamb shoulder, boneless, cubed 342 kcal
10g olive oil 88 kcal
59g onion, finely chopped 24 kcal
15g tomato paste 12 kcal
126g quince, peeled and cubed 63 kcal
67g cooked chickpeas, drained 110 kcal
1g ground cumin 4 kcal
1g ground cinnamon 2 kcal
3g salt 0 kcal
0g black pepper 1 kcal
210g water 0 kcal

Cooking instructions

lamb shoulderground cuminground cinnamonsaltblack pepper
Pat the lamb dry and season with salt, black pepper, cumin, and cinnamon.
lamb shoulderolive oil
Heat olive oil in a small pot over medium-high heat. Brown the lamb on all sides, 4 to 5 minutes.
oniontomato paste
Add the onion and cook until softened, 3 minutes. Stir in tomato paste for 30 seconds.
lamb shoulderquincecooked chickpeaswater
Add quince, chickpeas, and water. Bring to a simmer, then cover and cook gently until lamb is tender and quince is soft, 35 to 45 minutes.
saltblack pepper
Uncover and simmer 3 to 5 minutes to thicken slightly. Taste and adjust salt and pepper. Serve hot.