Ingredients:
800 g of lamb pulp,
2 pcs. quince,
1 glass of white wine,
2 tablespoons of vegetable oil,
100 g butter,
salt,
ground black pepper.
Preparation:
The processed meat is cut into small pieces, salted, peppered, and fried in vegetable oil until golden brown.
The quince is peeled, the seeds are removed, it is cut into slices, fried in butter on both sides, combined with meat, covered with wine and simmered until done over low heat.
If the meat is tough while the liquid is boiling away, add broth or water.
