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
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.
- Pour cold water into a large bowl with the lemon juice.
- 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.
- Use a melon baller parisienne and scoop-out flesh letting 0.4 inch (1 cm) shell. Keep the flesh.
- When you peel and cut each quince, place into the bowl with cold water to avoid them turning brown.
- Fill the hollowed out quince with the lamb mix using your hands to push it down.
- Place the left over quince flesh in a food processor and chop well.
- 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.
- Sauté for 10-12 minutes or until shallots have softened and look transparent.
- 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.
- 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.
- If sauce is not thick, remove the lid and let simmer for 5 minutes more.
- Remove from the heat and serve.