Chopped Lamb in Quince (oshi bekhi)

To cook a recipe for Uzbek cuisine chopped beef in quince (oshi bekhi), it is better to take lamb on the ribs. Cut the meat from the ribs and twist in a meat grinder with large holes with onions and garlic. Add spices ground in a mortar, paprika, salt to the minced meat and knead the minced meat well. Cover the prepared minced meat with a film and refrigerate for an hour.

Wash the quince, cut it in half lengthwise and remove the core and seeds with a teaspoon. After, clean the pulp from the quince, leaving a wall of approximately 5 mm. Do not throw away the peeled pulp; you will still need it.

Peel the onion and cut into half rings. Cut carrots arbitrarily, but coarsely. Cut sweet pepper in the same way as carrots.

In a cauldron or brazier with thick walls, put pieces of butter, put the ribs on top, then chopped onions, carrots, quince pulp and sweet peppers. Put quince stuffed with minced meat on a pillow of vegetables.

Sprinkle with finely chopped herbs (parsley, dill, cilantro), cover the brazier with a lid and put on a slow fire. Cook chopped lamb in quince for 1.5-2 hours, serve hot with vegetables and juice, which was formed during cooking.