Meat with quince — the traditional Albanian autumn stew

INGREDIENTS (4–5 servings):

• 700 g beef or lamb, cut into chunks
• 3 large quinces
• 2 medium onions, finely chopped
• 2 ripe tomatoes, chopped (or 1 tablespoon tomato paste)
• 2 garlic cloves, crushed
• 1 teaspoon sweet red pepper (paprika)
• 1/2 teaspoon cinnamon
• 2–3 tablespoons olive oil
• 1 glass of water or meat stock
• Salt and black pepper to taste
• 1 sprig of rosemary (optional)

PREPARATION:

1. Wash the quinces well, cut them into thick slices and remove the seeds. Sprinkle with a little lemon juice to keep them from browning.
2. In a large pot, heat the olive oil and saute the onions until soft and golden.
3. Add the meat and sear on all sides until well browned.
4. Add the garlic, red pepper and cinnamon; stir for a minute so the spices release their aroma.
5. Add the chopped tomatoes, salt, black pepper and the glass of water or stock. Lower the heat, cover the pot and simmer for about 45 minutes.
6. Add the quince slices and the rosemary; simmer for another 20–25 minutes until the meat is very tender and the quince caramelizes in the sauce.
7. Serve hot, with fresh bread or boiled rice.

PREP/COOK TIME: about 1 hour 15 minutes (15 min prep + 1 hour cooking).

SERVINGS: 4–5 servings.