Lamb-Stuffed Pears with Coriander and Pomegranate

[vc_row css=”.vc_custom_1519815837322{margin-top: 50px !important;margin-bottom: 50px !important;}”][vc_column][vc_column_text]I am waiting to see whether I have permission to share the recipe, but in the meantime, I wanted to write about this beautiful dish anyway.

I was recently asked to teach ‘Lamb-stuffed Quince with Pomegranate and Coriander’ from the book Jerusalem by Yotam Ottolenghi and Sami Tamimi as part of a private class.[/vc_column_text][/vc_column][/vc_row][vc_row content_placement=”middle” css=”.vc_custom_1519816082067{margin-top: 50px !important;margin-bottom: 50px !important;}”][vc_column][vc_single_image image=”4584″ img_size=”full” alignment=”center”][/vc_column][/vc_row][vc_row css=”.vc_custom_1519815857281{margin-top: 50px !important;margin-bottom: 50px !important;}”][vc_column][vc_column_text]There weren’t any quinces around and the recommendation in the book is to replace them with firm pears, which we did. I wouldn’t usually share recipes from cookbooks, but I was so impressed by this dish – the spicing is delicate and light, but warming and delicious; the lamb and the pears work so well together; the broth is clear and tasty and the dish overall is beautiful.

We also took the easy option by using pears instead of quinces, so we didn’t have to battle with hard quinces – bonus!

I’d make some elegant long-grain rice to complement this dish, making it a perfect meal for a special dinner.

If you don’t have the cookbook, a quick google will give you various blogs with the reproduced recipe, and I will post it if I get permission. Enjoy![/vc_column_text][/vc_column][/vc_row][vc_row content_placement=”middle” css=”.vc_custom_1519816082067{margin-top: 50px !important;margin-bottom: 50px !important;}”][vc_column][vc_single_image image=”4585″ img_size=”full” alignment=”center”][/vc_column][/vc_row]