Jerusalem
Lamb-stuffed quince with pomegranate and coriander
Page 155
Cuisine: Middle Eastern | Course Type: Main Courses
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Recipe Reviews
Barbara from Amsterdam,
Ooef, this was a lot of work. The hard part was hollowing out the quinces, which are a very hard fruit. In the introduction he mentions that a simpler variation is to just chop up the quinces and form the lamb into meatballs. I think that would be a smart move.
The picture in the book shows that the meat stuffing has been browned on top, but the instructions do not mention anything about it. And if you don't do this, it the filling ends up looking grey and unappetizing. A few minutes under the broiler before serving might be the thing to do.
Also, the instructions call for leaving a shell that 1.5 cm thick, but the picture and my own instincts are to make this .75 cm (.5 inch). Otherwise the hollow is barely worth stuffing.
There was a lot of liquid, so half way through cooking I removed the lid to let some evaporate off.
And the taste result? Very good, although I would have liked a bit more heat. I am rating it down because of the work and some questionable/incomplete instructions. But I'd make it again in its meatball variation.
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