Lamb Neck with Quince and Turnip

Name: Lamb Neck with Quince and Turnip
Ingredients: ⅓ cup / 1¾ ounces / 50 g currants; 1½ cups / 375 ml red wine; 4 to 8 slices lamb neck, about 4 pounds / 1.8 kg; 1 tablespoon coarse sea salt; 1 tablespoon coriander seeds, toasted; 12 cardamom pods, crushed and seeds removed; 1 teaspoon black peppercorns; 2 cloves; 2 tablespoons rendered lamb fat or lard; 2 tablespoons rendered lamb fat or lard; 1 large red onion, sliced; 4 cloves garlic, finely chopped; 2 quinces, peeled, quartered, and cored, then each quarter cut in half; 4 white turnips, peeled and cut into eighths; ¼ cup chopped cilantro (coriander); ¼ cup chopped cilantro (coriander)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Odd Bits

By Jennifer McLagan

Published 2011

About

I share the title Queen of Quince with two other cookbook authors, Fran Gage and Barbara Ghazarian, who both live in California. We’re planning to meet over a meal with quince in every course. To maintain my right to the crown, I never miss a chance to cook with quinces, and I’m happy to say they are now much easier to find. Quinces are delicious with meats, especially lamb, to which they add a wonderful aroma and depth. You must use hard green quinces for

Ingredients

Gluten-free

Ingredients

Method