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Quince and Lamb Ragout

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“This recipe uses quince, an apple-like fruit that is commonly found in northern Africa and southern Europe. While there is a sweet variety in North Africa, the quince available in the U.S. are inedible in their raw state. Also, cooks shouldn’t cut them up until needed because they discolor quickly. Quinces are available throughout the United States, but are at their best in the winter months, especially in November and December.”
1hr 10mins

Ingredients Nutrition


  1. In a bowl, toss raw lamb together with the cinnamon, rose petals or rose water, and salt.
  2. Heat olive oil in a medium-sized casserole pan on stove.
  3. Add lamb mixture, browning the lamb, about two minutes.
  4. Add quince, cover with water and bring to a boil.
  5. Reduce heat to medium-low, allowing the lamb and quince to cook uncovered for 1 hour.
  6. Add sugar and stir.
  7. Cover and cook until the lamb is very tender and the quince soft, about another hour.
  8. Remove to a serving platter with a slotted spoon and serve over rice.

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