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
Sear the lamb in a very hot pot for 8 minutes.
Add the onions and saute for 5 minutes until they turn sweet.
Add the hot water and cook the meat over low heat for 35 minutes.
Add the quince slices at this stage so they do not fall apart by going in too early.
Cook the stew for 12 more minutes to soften the quince.
Rest for 10 minutes and serve hot with rice pilaf.
💡 Tip: Adding the quince near the end helps it keep its shape instead of melting into the stew.
🍽️ 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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