Quince Stuffed with Lamb Pomegranate and Coriander
“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!).”
– Yotam Ottolenghi and Sami Tamimi,‘ Jerusalem’
More photographs inside.