Lamb Braised with Quince (Kidonato)

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Alexandra S. 7

"This easy and tasty lamb and fruit dish originated in ancient Greece."
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1 h 50 m servings 534 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 534 kcal
  • 27%
  • Fat:
  • 36 g
  • 55%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 29.9 g
  • 60%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 218 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


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  1. Heat the olive oil until smoking over medium-high heat. Add the lamb and sear until well browned on all sides, then set aside. Reduce heat to medium, then stir in butter and onions, and cook until the onion has softened and turned translucent.
  2. Pour in water, then season with salt, pepper, cinnamon, and sugar. Add seared lamb pieces, and quartered quince. Cover and bring to a simmer.
  3. Simmer the kidonato over medium-low heat for 1 hour, or until the lamb is tender, adding additional water if needed.


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This is is very close to a persian dish, a koresh with lamb and quince. Add a little lime juice and balsamic vinegar to compliment the quince. Quince is considered an

We had never tried a quince before, so when I sawy it at our local farm, we thought "what the heck!". I found this recipe (and we LOVE lamb). I made it this week and thought the flavors were rea...

I really liked this. The flavors are subtle; nothing really leaps out and grabs you. It's just a very nice lamb stew that's great served over mashed potatoes or pasta.

Delicious! I'd never heard of quince, and they were a little hard to find, but now that I've tasted them, I'll be using them again! Great recipe for lamb-lovers. Thanks!

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