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Slow-cooked lamb with quince and pomegranate

20/5/2015

40 Comments

 
Quinces on tree - still life by Liz Posmyk Good Things
'I am a little prone to romantic illusions and imagine our pheasants wandering around a quince orchard, but Colin advised me that the pheasants would peck at the fruit as it ripened, so there had to be a little adjustment to my dream' writes Maggie Beer in her book, Maggie's Farm. 'They inspire me so! Their look as a fruit, the beauty of the blossom and the diversity of uses of this often ignored fruit seem to me to be the essence of the country.'

Oh Maggie, I am so with you on this. Quinces are one of my favourite autumn fruits and not only are they a pretty sight on a kitchen table, they smell and taste divine, and are versatile too. Indeed, quinces can be used in a range of sweet or savoury dishes, or made into paste, jelly or jam. They can also be pickled, and make a lovely accompaniment to lamb. 

In their bestselling cookbook, Jerusalem, Yotam Ottolenghi and Sami Tamimi share a recipe for 'lamb-stuffed quince with pomegranate and coriander'. In that recipe, the quinces are halved and hollowed out with a melon baller. The flesh is cooked with lamb mince and spices, then stuffed back into the quince shell and slow-cooked. Or, they suggest that the mince is made into meatballs and cooked in the sauce alongside the diced quince. Yum. 

My version of the recipe calls for diced lamb, which is cooked with the segmented fruit. Over time, it has become a favourite on my repertoire and, to my surprise, Peter loves it too. I like to use Buderim baby stem ginger in the dish, in place of fresh ginger, as it adds another depth of sweetness. 

SLOW-COOKED LAMB WITH QUINCE AND POMEGRANATE
2-3 good sized quinces
juice of a lemon
3 tablespoons extra virgin olive oil
2 small onions, chopped
1 clove garlic, roughly chopped
6 cardamom pods, slightly crushed
600g diced lamb
2 tablespoons Buderim baby stem ginger*, chopped
1 teaspoon allspice
2 teaspoons pomegranate molasses
2 teaspoons sugar
500mls vegetable stock
1 bird's eye chilli, chopped (optional)
sea salt and cracked black pepper, to taste
1 tablespoon fresh coriander leaves, chopped, to garnish
seeds from half a pomegranate, to garnish

Peel and core the quinces, and cut the fruit into large chunks, then pop them into a Pyrex bowl filled with acidulated water from the lemon. This will stop the flesh turning brown.

Heat the olive oil in a heavy-based pan (I use my enamelled cast iron oval roaster). Saute the onion and garlic over a medium-low heat until softened, then add the diced lamb and cook, stirring until nicely browned (turn up the heat a little if need be). Next, add the cardamom pods, ginger, allspice, pomegranate molasses, sugar, stock and chilli if using. Stir well. Now add the quince pieces. Lower the heat, pop on the lid and simmer gently for 40-50 minutes, until the lamb is tender, the quince is soft and the sauce reduced. Season to taste with the salt and pepper. Serve with steamed basmati rice and garnish with the coriander and pomegranate seeds. Serves 4. 

*Use two teaspoons finely grated fresh ginger if baby stem ginger is not available. 
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Slow cooked lamb with quince and pomegranate
The colours of autumn produce by Liz Posmyk Good Things
Pomegranate quince and garlic
Pomegranate molasses with allspice and cardamom
Slow cooked lamb with quince and pomegranate
Tell me dear readers, which fruits or vegetables take centre stage in your kitchen with the change of the seasons? And do you adore quinces as much as I do?

40 Comments
Maureen link
20/5/2015 11:18:39 pm

Oh Liz!! This looks amazing. I've never made this but I already know I love it!

Reply
Lizzy
3/6/2015 11:29:24 am

Maureen, thank you, it IS delish!

Reply
Padaek link
21/5/2015 02:31:01 am

This dish looks and sounds scrumptiously comforting, and the pics are just wonderful. I would love to try this with some crusty bread or the like. Praise to autumn's offerings. Yum! 😊

Reply
Lizzy
3/6/2015 11:29:44 am

Amen to that, Padaek x

Reply
Glenda link
21/5/2015 05:41:17 am

That sounds and looks yum Liz. Perfect for this time of the year.

Reply
Lizzy
3/6/2015 11:30:04 am

Thanks Glenda, I think you two would love this!

Reply
John/Kitchen Riffs link
21/5/2015 06:27:12 am

I've not made that recipe -- looks wonderful. Love your version. Definitely need to try this -- it sounds so interesting.

Reply
Lizzy
3/6/2015 11:30:21 am

It really IS delicious, John x

Reply
e / dig in hobart link
21/5/2015 11:14:31 am

i had never heard of (seen, eaten, smelled) quinces til I moved to Tassie almost 20 years ago. it seems that every old country home and even big old suburban block has a gnarly old quince tree! I never cease to be amazed at their metamorphosis, from hard yellow furry and inedible, to juicy rich and rosy!

Reply
Lizzy
3/6/2015 11:31:07 am

Like you, Elizabeth, I had never really eaten quince either until the 1990s when I tasted some slow roasted quinces made by the famous chef and food writer, Di Holuigue.

Reply
Lorraine @ Not Quite Nigella link
21/5/2015 01:12:36 pm

Oh I was kind of hoping for a pic of that stuffed quince. It sounds lovely!

Reply
Lizzy
3/6/2015 11:31:58 am

Sorry, Lorraine. My hands don't have the strength any longer to core an entire quince or two... but I think it would be a lovely way to serve the dish!

Reply
Anna @ shenANNAgans link
21/5/2015 06:57:39 pm

Sounds freakin delicious.... minus the lamb. Lol! I'd be keen to try this recipe with beef or perhaps game.

Reply
Lizzy
3/6/2015 11:32:26 am

It really is delicious, Anna, and I think beef would be suitable too!

Reply
Tandy | Lavender and Lime link
21/5/2015 07:25:51 pm

oh, this is a dish I could devour. At the moment it is all about guavas in my kitchen :)

Reply
Lizzy
3/6/2015 11:32:46 am

Yummy to your guavas, Tandy x

Reply
Mandy link
21/5/2015 09:57:29 pm

Oh Lizzy, my dad's favourite fruit from when he was a child is a quince and my Pete's is a pomegranate so I could score huge points with the both of them in one meal!
Have a wonderful weekend.
:-) Mandy xo

Reply
Lizzy
3/6/2015 11:33:10 am

Sounds like a win-win to me, Mandy. Have a fab weekend, lovely one xo

Reply
Mary Frances link
22/5/2015 11:21:39 am

What wonderful flavors! This looks delicious!

Reply
Lizzy
3/6/2015 11:33:38 am

It is a delicious dish indeed, Mary Frances, thank you for stopping by!

Reply
Hotly Spiced link
22/5/2015 05:57:54 pm

Your first image is so gorgeous and I also like the image of the lamb with the pomegranates - stunning. What a fantastic dish. I've never had lamb with quince but now I want to try it. And it's definitely the season for some long and slow cooking xx

Reply
Lizzy
3/6/2015 11:34:00 am

Thanks so much, Charlie xo

Reply
Masala Herb link
23/5/2015 05:46:31 am

To be honest I have never been much of a quince fan, nor have I ever enjoyed lamb, but after seeing the dish I feel tempted to grab a plate full of it. So, it sounds as if I should finally get that book.
Hope you have been doing fine otherwise Liz. :)

Reply
Lizzy
3/6/2015 11:34:24 am

Helene!!! Welcome back my lovely friend. How are you??!?!!? xx

Reply
Dedy Oktavianus Pardede link
23/5/2015 08:21:44 am

Damn delicious!!
i'm a lamb person n never paired it with pomegranate before, tempting to try...

Reply
Fiona @TIFFIN bite sized food adventures link
23/5/2015 01:14:24 pm

Lovely photo of the dish Liz. I saw so many quinces when we were in SA but just not pomegranates, they are as rare as hen's teeth here.

Reply
Lizzy
3/6/2015 11:34:58 am

Wow, Fiona... incidentally, did you receive those old middle eastern cookbooks I sent to you?

Reply
Andrea
23/5/2015 01:59:14 pm

Oh Liz, this looks amazing, I shall have to make it next weekend! And, I have a bottle of pomegranate molasses in my pantry too!!! Xx

Reply
Lizzy
3/6/2015 11:35:18 am

Perfect timing then, Andrea. Let me know how it goes x

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Red Nomad OZ link
24/5/2015 12:59:48 am

I LOVE quinces - and I've got a quince tree too! But the Sulphur-crested Cockatoos (aka 'chainsaws of the sky') ensure we NEVER get any!! I love how the smell of ripening quinces fills the house. I love quince pickles, baked quinces and quince jelly tart. And I LOVE that I only live about 40 minutes drive from Maggie Beer's!!!

Reply
Lizzy
3/6/2015 11:35:50 am

Oh blast those cockatoos, Marian. And now you are making me envious!!!

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David link
24/5/2015 04:17:03 am

Lizzy - I loved Ottolenghi's version and now must try yours! Sadly I will need to wait a couple of months for quince to come back into our market. But I am a patient man.

Reply
Lizzy
3/6/2015 11:36:43 am

Thank you David... I love O's version too, but my hands don't have the strength to work with the quince that way. Hence why I chopped the fruit instead. Happy cooking my friend.

Reply
Elizabeth link
25/5/2015 08:08:12 pm

You had me at slow cooked then added two of my favourite fruit! Thank you , Thank you, Liz xxx

Reply
Lizzy
3/6/2015 11:37:03 am

Not at all. Thank YOU Elizabeth for stopping by x

Reply
Tania | My Kitchen Stories link
25/5/2015 09:54:33 pm

Oh yes quince is just so much my favourite. I haven't ever cooked it like this what an irresistible idea.

Reply
Lizzy
3/6/2015 11:37:27 am

This is a lovely way to try quince in a savoury dish, Tania xo

Reply
Andrea
29/5/2015 10:20:29 pm

Am feeling so contented ! Made the dish today, beautiful and comforting! Thank you!!!❤️

Reply
Lizzy
3/6/2015 11:37:57 am

Oh Andrea, you ARE a gem! Thank you for that lovely feedback. So glad that you enjoyed this x

Reply
Beck @ Goldenpudding link
11/6/2015 12:54:43 am

A beautiful looking dish Liz, autumn fruits always look so luxurious...

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