Stuffed quinces with minced lamb & oriental spices
These stuffed quinces are an aromatic highlight of autumn cuisine. Juicy minced lamb, seasoned with cumin, coriander, cinnamon and mint, is stuffed into the hollowed-out quinces and roasted in the oven until soft. The aroma of oriental spices combines with the fruity acidity of the quinces to create an exceptionally harmonious combination. Served with a little yoghurt or couscous, the result is a dish that is both exotic and familiar at the same time - perfect with strong red wines such as a Syrah from South Africa.
Cooking utensils
- 1 Pan
- 1 Pot
- 1 Casserole dish
- 1 Cutting board & knife
- 1 spoon
Ingredients
Quinces
- 2 large quinces
- 1 tablespoon lemon juice
- 1 tsp sugar
- 200 ml Water
Filling
- 200 g Minced lamb
- 1 Small onion
- 1 Garlic clove
- 1 teaspoon cumin
- ½ teaspoon cinnamon
- ½ teaspoon ground coriander
- Salt & pepper
- 1 1 tbsp olive oil
- 1 tablespoon chopped parsley or mint
Sauce
- 100 ml Vegetable broth
- 1 tsp honey
- 1 squeeze of lemon juice
Preparation
Prepare the quinces
- Halve the quinces, remove the seeds and hollow them out slightly.
- Rub with lemon juice, briefly pre-cook in water with sugar.
Prepare the filling
- Finely chop the onion and garlic and sauté in olive oil.
- Add the minced lamb, season, fry and season with herbs.
Stuffing & cooking quinces
- Place the quince halves in a casserole dish and fill with the mince.
- Mix the stock, honey and lemon juice and pour over the top.
- Cook in the oven at 180 °C for approx. 35-40 mins.
Sideboards
- Drizzle with a little gravy and sprinkle with fresh herbs.
Recommended sides:
- Couscous with almonds
- Yogurt with mint
- Toasted flatbread
Nutritional values per portion
Calories: 690kcalCarbohydrates: 36gProtein: 28gFat: 45g
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