Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 2 pounds of lamb shoulder into 2-inch chunks and season liberally with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat, then brown the lamb chunks in batches until seared on all sides, removing them to a plate afterwards.

3. 3

   Add 2 large chopped yellow onions, 3 medium sliced carrots, and 6 minced garlic cloves to the same pot, cooking for 8 minutes until softened, stirring occasionally.

4. 4

   Stir in 1 tablespoon of cumin seeds, 1 tablespoon of coriander seeds, and 1 teaspoon of paprika, cooking for 1 minute until fragrant.

5. 5

   Whisk 0.25 cup of white miso paste into 3 cups of vegetable broth until fully dissolved, then pour this mixture into the pot, scraping up any browned bits from the bottom, and return the seared lamb to the pot along with 2 bay leaves.

6. 6

   Bring the liquid to a gentle simmer, cover the pot tightly, then transfer it to a preheated oven at 325°F (160°C) and braise for 2 hours.

7. 7

   Remove the pot from the oven, stir in 1 large peeled and quartered fresh quince and 1 can (15 oz) of drained chickpeas, re-cover, and return to the oven for another 45 minutes to 1 hour, or until the lamb is fork-tender and the quince is soft.

8. 8

   Garnish with 0.25 cup of chopped fresh cilantro before serving directly from the pot.