Lamb-stuffed quince with pomegranate & coriander
Photo by: Jonathan Lovekin

Lamb-stuffed quince with pomegranate & coriander

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400g minced lamb
1 garlic clove, crushed
1 red chilli, chopped
20g coriander, chopped, plus 2 tbsp to garnish
50g breadcrumbs
1 tsp allspice
2 tbsp finely grated ginger (40g in total)
2 medium onions, peeled and finely chopped (220g in total)
1 medium free-range egg
4 quince (1.3kg in total)
½ a lemon, squeezed, plus 1 tbsp lemon juice
3 tbsp olive oil
8 cardamom pods
2 tsp pomegranate molasses
2 tsp sugar
500ml chicken stock
seeds of ½ a pomegranate
salt and black pepper

This is a stunning dish that we always go back to. We regularly teach a simplified version in our Saturday morning classes at Leiths cookery school in London. There, we don’t stuff the quince but just dice it and cook it in the sauce with the meat filling shaped into meatballs. We recommend doing that if you don’t have the time or the inclination to stuff the quince (it is a pretty hardy fruit!). You could use hard pears as an alternative. Another variation is based on a Persian dish, khoresht beh, which calls for lamb or beef cubes, chopped onion, cinnamon, nutmeg, sliced quince, lemon juice and sugar. All these are cooked together very slowly to make a sweet and sharp stew.

Serves 4

(p 155, Jerusalem)


The method for this recipe is available in the book Jerusalem, available to buy here.
Jerusalem |

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Perfect with

  1. Allspice (pimento)

    Sweet and mellow, this must-have spice is an Ottolenghi favourite

    Allspice (pimento)

  2. Pomegranate molasses 100%

    Pomegranate molasses like no other

    Pomegranate molasses 100%


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