Braised lamb with quinces in grape molasses sauce

"Petimezi" (grape molasses), is a thick, non-fermented grape juice, which is used in Greece since ancient times. It is produced by cooking down must for hours, until it becomes dark and syrupy. "Petimezi" keeps almost forever and it was one of the ancient sweeteners (along with honey) used as a sugar substitute. Petimezi's flavour is not just sweet, but much more complex, with slight bitter undertones. We use it in various desserts but also in some savoury recipes, like the one we have today with the great combination of lamb and quinces cooked in meat broth with a sweet and sour taste and ending up with a thick sauce like honey. A few simple ingredients are used in this recipe but the final result is exceptional

Recipe of Argyro Barbarigou,

a prominent Head Cook in Greece

Check out her site Argiro for more delicious recipes

Ingredients (for 6 people):
1½Kg of lamb (thigh or shoulder), cut in portions
1/3 tea-cup of olive oil
2 yellow onions, finely chopped
4 large quinces
2 tbsp of petimezi
1 cinnamon stick
salt
pepper

Method:
In a wide and  not too deep saucepan warm 3 tbsp of the oil in medium-high heat. Add the lamb and sauté until the meat is nicely browned on all sides. Add the onion and sauté for a few more minutes until it is soft.

In the meantime, peel and core the quinces of the pips and cut in wedges. In a spacious heavy-bottomed frying pan warm the rest of the oil in medium heat and sauté the quinces for about 10 minutes until they are nicely browned on all sides. Transfer the quinces in the saucepan and fill with enough water just to semi-cover the ingredients.

Turn the heat to medium-low and simmer the food for about 1 1/2 hours until the meat is cooked through and the quinces are tender. Try not to stir the food so the quinces will keep their shape.

Season with salt and pepper, add the cinnamon stick and the petimezi and keep simmering for another 10-15 minutes. The sauce should be thick and set like almost with the consistency of honey

Serve immediately together with a nice rice pilaf.