์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Stuffed Quince with Lamb
A delightful and aromatic dish where quinces are hollowed out and filled with a savory mixture of ground lamb, rice, spices, and dried fruits, then slow-cooked in a flavorful sauce. This recipe balances the natural sweetness of the quince with the richness of the lamb and the warmth of the spices.
๐ง ์ฌ๋ฃ
- 4 medium Quinces(about 10 oz each)
- 340 g Ground lamb(12 oz)
- 125 g Short- or medium-grain rice(1/2 cup, uncooked)
- 0.5 medium Onion(finely chopped)
- 2 cloves Garlic cloves(finely chopped)
- 50 g Raisins(1/3 cup)
- 50 g Almonds(coarsely chopped or ground, plus extra for garnish)
- 1 tsp Cinnamon(ground)
- 0.5 tsp Allspice(ground)
- 2 tbsp Fresh lemon juice(divided)
- 3 tbsp Olive oil(divided)
- 500 ml Chicken stock(2 cups)
- 1 tsp Sugar
- 1 tsp Salt(or to taste)
- 0.25 tsp Black pepper(freshly ground, or to taste)
- 2 tbsp Pomegranate seeds(for garnish (optional))
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Preheat oven to 375ยฐF (190ยฐC). Wipe quinces clean. Slice off the tops and bottoms. Halve them lengthwise. Scoop out the cores and seeds, leaving a ยฝ-inch thick shell. Chop the scooped-out quince flesh and set aside. Place the hollowed-out quince halves in a bowl with 1 tsp lemon juice and water to prevent browning.
- 2
In a skillet, heat 1 tbsp olive oil over medium heat. Add the chopped onion and sautรฉ until softened, about 8-10 minutes. Add the chopped quince flesh and cook for another 5-7 minutes until tender.
- 3
In a bowl, combine the ground lamb, uncooked rice, sautรฉed onion and quince mixture, chopped almonds, raisins, cinnamon, allspice, remaining 2 tsp lemon juice, 1 tbsp olive oil, salt, and pepper. Mix well with your hands until thoroughly combined.
- 4
Drain the quince halves. Loosely stuff each half with the lamb mixture, filling them to the brim but not packing too tightly. Place the stuffed quinces, cut side up, in a baking dish.
- 5
In the same skillet, heat the remaining 1 tbsp olive oil. Add the chicken stock, sugar, and remaining 1 tsp salt and pepper. Bring to a simmer.
- 6
Pour the simmering liquid around the stuffed quinces in the baking dish. Cover the dish tightly with foil.
- 7
Bake for 45-50 minutes, or until the quinces are tender when pierced with a knife and the lamb filling is cooked through. Remove foil for the last 10 minutes if you desire a slightly more caramelized top.
- 8
Garnish with pomegranate seeds, if using. Serve warm, spooning some of the cooking liquid over each stuffed quince.
๐ก ์ ๋ฌธ๊ฐ ํ
- โChoose firm, ripe quinces for the best texture and flavor.
- โDon't pack the filling too tightly, as the rice will expand during cooking.
- โThe cooking time may vary depending on the size and ripeness of the quinces.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Substitute walnuts or pine nuts for almonds.
- Add a tablespoon of pomegranate molasses to the sauce for a tangier flavor.
- Use beef or a mix of lamb and beef for the filling.