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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.
đ§ Ingredienser
- 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))
đšâđł Instruktioner
- 1
Preheat oven to 375°F (190°C). Wipe quinces clean. Slice off the tops and bottoms. Halve them lengthwise. Scoop out the cores and seeds, leaving a œ-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 sauté 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, sautéed 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.
đĄ Proffstips
- âChoose firm, ripe quinces for the best texture and flavor.
- âDon't pack the filling too tightly, as the rice will expand during cooking.
- âThe cooking time may vary depending on the size and ripeness of the quinces.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.