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Print this Recipe    Lamb Quince

Spiced Lamb and Quinces

1 tbsp olive oil
2 onions, chopped
1 tsp ground coriander
8 lamb best neck or chump chops, trimmed
1 tbsp juniper berries
6 cups beef stock
2 quinces, peeled, cored and cut into eighths
2 bay leaves
1/4 cup honey

Heat a large frying pan over medium-high heat. Add oil, onions and
coriander, and cook for 3 minutes or until soft, then remove and
set aside. Add the lamb to the pan and cook in batches until
golden. Return onions and lamb to the pan. Add juniper berries,
stock, quinces, bay leaves and honey. Cover and simmer for 1 hour
15 minutes, or until lamb and quinces are tender. Serve with creamy
mashed potato.

Serves 4

note - Australian tablespoon is 20 ml.

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1 of 2 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Too bad, November 20, 2004 - 02:32 PM
Reviewer: Skay from Lully, Switzerland
It's too bad this recipe isn't any good--I really would like some good quince recipes, since I get so many every year. Better than this recipe is simply to grill the lamb and roast the quince pieces separately in the oven.

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