This food comes from very old times and xinoglyki flavor is really delicious.
1 pound boneless leg of lamb
2 powder. garlic
1 bunch parsley, finely chopped
2 Tbsp honey
1/2 cup white wine
1 teaspoon. ground coriander
1 teaspoon. cumin powder
1 teaspoon. sweet paprika
1 Tbsp grated ginger
juice and zest of 1 lemon
1/3 cup olive oil
2 cups chicken broth
salt and pepper
Peel ho meat of fat and cut into portions. Finely chop the onion and garlic and saute the meat in olive oil.
added spices (coriander, cumin, ginger and paprika), leave for 2-3 minutes on high heat and add the wine.
Pour into the pot one cup of broth chicken, salt and pepper and leave on medium heat for 30-45 minutes, until the meat is tender.
Meanwhile, wash the quinces and cut into slices. Boil separately on medium heat with the remaining broth, saffron, honey, lemon juice and lemon zest for 20-30 minutes, until tender.
When the meat is ready, add the cooked clams with their juice and leave for another half an hour on medium heat until the sauce chelate.
Serve with some chopped parsley and garnish with rice or couscous.