Lamb with Quince and Tomatoes

This will be of use to anyone who needs to use up a bit of Quince Paste. And it is very simple to produce.


6 ripe tomatoes, diced.

½ cup dry sherry.

2 tsp balsamic vinegar.

1 tblsp Thai chilli sauce.

2 tblsp tomato paste.

½ cup Quince Paste.

1 tsp cinnamon.

Salt to taste.

1 kg diced lean lamb.

25g butter.

1 large brown onion, peeled and chopped.

2 tblsp plain flour.

Finely chopped parsley.


Place all the ingredients except the meat, butter, onion and flour in a bowl and zap with a kitchen wand to a purée. Stir in the meat, cover and leave overnight. Stir a couple of time during this period.


Place a sauté pan over a hot flame and melt the butter. Add the onion and stir fry until beginning to turn brown. Stir in the flour then add the meat and the marinade. Stir well until fully combined and bring to the boil. Reduce the heat to a simmer, cover and cook for 1 hour or until the meat is done to satisfaction. Serve garnished with the parsley.

Serve with: New potatoes and gingered, sliced cabbage.

Serves: 4.

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