This Nevşehir stew slowly cooks lamb with quince and onion, giving the Cappadocia table a winter main that balances sweetness, acidity, and tender meat.
20 min prep 60 min cook 10 min rest
Keeps the screen on · step-by-step guide · built-in timer
Seal the meat in the pot for 8 minutes.
Add onion and 2 cups of water and cook the dish for 35 minutes.
Add the quince and cook for another 12 minutes, serve with rice.
Ayva dilimlerini ekleyin, erken girerse dağılmasın diye.
Yahniyi 12 dakika daha pişirip ayvayı yumuşatın.
10 dakika dinlendirip pilavla sıcak servis edin.
💡 Tip: Adding the quince in the last part helps it keep its shape without melting in the dish.
🍽️ Serving suggestion: Serve hot with plain rice pilaf on the side.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~338
kcal calories
24
g protein
13
g carbs
20
g fat
1.9g
Sugar
1.5g
Fiber
570.8mg
Sodium
15.1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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