LAMB-STUFFED QUINCE WITH POMEGRANATE & CILANTRO

Lately I have been playing around with Israeli food that has a lot of exciting flavours to be enjoyed! In this recipe we will enjoy delicious lamb (for your easter meal?) and nutrition packed pomegranate that I posted about earlier this week on my instagram. The recipe also includes quince that I love working with. Quince which is a yellow, rounded pome fruit (pictured) is rich in Vitamin C, Iron and Copper. 

So here it comes, I’ve been teasing you all week about a delicious recipe, today I’m sharing it with you. Just click on the link in my bio to get the full recipe on my blog!

Ingredients (serves 4)

• 14 oz / 400 g ground lamb
• 1 clove garlic, crushed
• 1 red chile, chopped
• 2/3 oz / 20 g cilantro, chopped, plus 2 tbsp, to garnish
• scant 1/2 cup / 50 g bread crumbs
• 1 tsp ground allspice
• 2 tbsp finely grated fresh ginger
• 2 medium onions, finely chopped (1,1/3 cups /220 g in total)
• 1 large free-range egg
• 2 quince (2,3/4 lb / 1.3 kg in total)
• juice of 1/2 lemon, plus 1 tbsp freshly squeezed lemon juice
• 3 tbsp olive oil
• 2 tsp pomegranate molasses
• 2 cups / 500 ml chicken stock
• seeds of 1/2 pomegranate
• Salt and freshly ground black pepper

Preparation

In a medium bowl mix ground lamb along with garlic, red chile, cilantro, allspice, half of ginger, half of shallots, egg, 3/4 tsp sea salt and some black pepper (note I am not a black pepper lover so I usually omit that). Mix well with your hands and set aside.

Prepare quinces.

1. Pour cold water into a large bowl with the lemon juice.
2. Peel quinces with a sharp knife or vegetable peeler and remove the quince core. They are too hard so be careful when you make this step.
3. Use a melon baller parisienne and scoop-out flesh letting  0.4 inch (1 cm) shell. Keep the flesh.
4. When you peel and cut each quince, place into the bowl with cold water to avoid them turning brown.
5. Fill the hollowed out quince with the lamb mix using your hands to push it down.
6. Place the left over quince flesh in a food processor and chop well.
7. In a large saucepan add olive oil over medium-high heat. Once the pan is hot, add chopped quince flesh along with the remaining shallot, ginger and cardamom pods.
8. Sauté for 10-12 minutes or until shallots have softened and look transparent.
9. Pour pomegranate molasses, the one tablespoon lemon juice, sugar, chicken stock, 1/2 tsp sea salt and some black pepper. Mix well with a wooden spoon. Let cook for 5-7 minutes until stock begins to simmer.
10. Add the quince halves to the sauce with the meat stuffing facing upward. Reduce to medium-low temperature, cover with the lid and cook for 40 minutes. At the end quinces must be tender, meat well cooked and the sauce slightly thick.
11. If sauce is not thick, remove the lid and let simmer for 5 minutes more.
12. Remove from the heat and serve.