Khoresh-e-beh (Persian Stew)

Ingredients

For 8 servings

• •1 lb (450 g) boneless leg of lamb, lamb shoulder, lamb shank, lamb neck, or boneless beef chuck roast, cut into 1 to 1 1/2-inch cubes
• •1 c. à café Diamond Crystal kosher salt; for table salt, use half as much by volume, divided
• •1 /2 teaspoon freshly ground black pepper
• •5 c. à soupe (75 ml) olive oil and/or ghee, divided
• •1 small yellow or red onion (about 4 ounces; 113 g), chopped
• •1 c. à café ground turmeric
• •1 1/2 pounds (680 g) fresh quince
• •3 c. à soupe (about 50 g) tomato paste
• •1 c. à soupe (15 ml) fresh lime or lemon juice
• •1 c. à soupe (about 13 g) granulated sugar
• •1 /2 teaspoon ground cinnamon
• •7 ounces (200 g) dried sour plums, pitted or whole (see notes)

Method

1. 1.In a large bowl, combine meat with 1 teaspoon kosher salt and 1/2 teaspoon pepper. In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of oil and/or ghee over medium-high heat until shimmering. Add meat in a single layer. Cook, turning occasionally until meat is well browned on all sides, about 10 minutes. With a slotted spoon, transfer meat to a plate and set aside (don't discard remaining fat in Dutch oven).
2. 2.Add 1 tablespoon oil and/or ghee to Dutch oven and heat over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden, about 7 minutes. Stir in turmeric and cook until fragrant, about 30 seconds.
3. 3.Add 2 cups of water and reserved meat. Bring to a boil over medium-high heat, stirring and scraping bottom of Dutch oven, until browned bits have come loose. Reduce heat to a simmer and cook, covered, over medium-low heat, until the braising liquid has slightly thickened and thin pools of fat are visible on the surface, about 55 minutes, adjusting heat as needed to maintain a simmer.
4. 4.Meanwhile, cut each quince into quarters vertically (do not peel quinces). Using a sharp chef's knife, carefully remove the core from each quarter. Cut each quarter into 1- to 1 1/2-inch pieces; set aside.
5. 5.In a large stainless steel skillet, heat 2 tablespoons of oil or ghee over medium heat until shimmering. Stir in tomato paste and cook, stirring often, until it darkens in color, about 3 minutes. Add reserved quince pieces and stir until evenly coated with tomato paste; set aside.
6. 6.After the meat has cooked for 55 minutes, add reserved quince and tomato paste mixture to Dutch oven. Stir in lime or lemon juice, sugar, and cinnamon. Bring to a simmer and cook, covered, until quince is slightly tender, for 20 minutes, stirring halfway through.
7. 7.Stir in plums. Cook, adjusting heat as needed to maintain a gentle simmer, and cook until quince is completely tender, 25 to 30 minutes, gently stirring every 10 minutes. Serve with rice.