Khoresh e Beh (Lamb Stew With Quince and Dried Apricot) — Jewish Food Society

Ingredients

• 5 quinces or red apples, peeled, cored and quartered
• 2 tablespoons lemon or lime juice
• 5 tablespoons olive oil, divided
• 1 yellow onion, finely chopped
• 3 garlic cloves, thinly sliced
• 1½ pounds lamb (neck/shoulder cut), cut into 1½ -inch cubes
• 1 tomato, finely chopped
• ½ teaspoon dried rose petals
• ⅓ teaspoon ground cardamom
• 1 teaspoon ground turmeric
• 4 cups water
• 1½ teaspoons kosher salt
• ¼ teaspoon ground black pepper
• 1 teaspoon cinnamon
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• 2 tablespoons all-purpose flour
• 10 dried apricots
• 2 tablespoons sugar