Punjene Dunje sa Janjetinom (Stuffed Quince with Lamb)
A unique and flavorful dish where quinces are hollowed out and filled with a savory mixture of ground lamb, rice, and aromatic spices, then slow-cooked in a rich sauce. This recipe highlights the use of fruit in savory dishes, a common element in Balkan cuisine.
🧂 Ingredients
- 4 medium Large quinces
- 500 g Ground lamb
- 100 g Short-grain rice(rinsed)
- 1 medium Onion(finely chopped)
- 2 tbsp Olive oil
- 1.5 tsp Salt
- 0.5 tsp Ground allspice
- 0.5 tsp Black pepper
- 400 g Diced tomatoes(canned)
- 2 tsp Fresh mint(chopped)
- 2 medium Garlic cloves(finely chopped)
- 2 tbsp Lemon juice(divided)
- 2 cups Water
👨🍳 Instructions
- 1
Wipe the quinces clean. Cut off the tops and bottoms. Reserve the tops. Carefully hollow out each quince, leaving about a 1/2-inch thick wall. Place the hollowed quinces in a bowl with water and 1 tsp lemon juice to prevent browning.
💡 Tip: Be careful not to pierce the bottom or sides of the quince when hollowing. - 2
In a skillet, heat olive oil over medium heat. Add the finely chopped onion and cook until softened and golden brown, about 10-12 minutes.
- 3
In a large bowl, combine the ground lamb, rinsed rice, sautéed onion, salt, allspice, black pepper, and 1/4 cup of water. Mix well with your hands.
💡 Tip: Do not pack the filling too tightly, as the rice will expand during cooking. - 4
Drain the quinces and loosely stuff each one with the lamb mixture. Place the stuffed quinces upright in a heavy pot or Dutch oven.
💡 Tip: Pack them close together to help them maintain their shape. - 5
In a medium bowl, stir together the diced tomatoes, chopped mint, chopped garlic, and the remaining 2 tbsp lemon juice. Pour this sauce over the quinces.
💡 Tip: Ensure the sauce coats the quinces well. - 6
Add enough water to the pot to just cover the fruit. Wedge the reserved quince tops between the fruits.
💡 Tip: The liquid should come up to the level of the quince tops. - 7
Cover the pot tightly and bring to a boil. Reduce heat to low and simmer for 1 hour to 1 hour 30 minutes, or until the quinces are tender when pierced with a fork and the lamb mixture is cooked through.
💡 Tip: Baste occasionally with the cooking juices. - 8
Serve hot, with yogurt on the side if desired.
💡 Pro Tips
- ✓Quinces can be tough to peel and cut; use a sharp knife and be patient.
- ✓The acidity of quinces balances the richness of the lamb.
- ✓This dish can be made ahead and reheats well.
🔄 Variations
- Substitute ground beef or a mix of beef and pork for the lamb.
- Add a pinch of cinnamon to the lamb filling for extra warmth.
- Serve with a side of crusty bread to soak up the delicious sauce.