Kumquat Lamb Tagine
Kumquat Lamb TagineRecipe for lamb tagine with kumquats. Learn how to make a Moroccan style kumquat lamb tagine.Marc Matsumoto
for spice rub
cinnamon whole sticks
coriander seed whole
1 1/2 teaspoons
cumin seed whole
fennel seed whole
kosher salt (use less if using regular table salt)
onion large roughly chopped
carrot large roughly chopped
celery large stalk roughly chopped
ginger " piece of sliced
onion large sliced thin
kumquat seeds cut in removed half ,
lamb braised breasts
- Put the cinnamon, coriander, cumin, fennel, all spice, cloves and cardamom in a small pan and toast until fragrant, moving constantly with a swirling motion to prevent them from burning. Put the toasted spices in a blender with the salt and pepper and grind. Pour the mixture over the lamb breasts and rub to coat thoroughly. Cover and refrigerate for at least 48 hours.
- When the lamb is done curing, rinse off all the extra spices and salt, then add them to a heavy bottomed pot along with the onion, carrot, celery, cinnamon stick and ginger. Cover with water then bring to a boil. Skim off any brown foam and fat that accumulates. Cover and turn down the heat to low. Cook until the ribs are almost tender (about 1 1/2 to 2 hours), skimming off any fat periodically.
- Remove the ribs from the liquid and strain the broth into a bowl, discarding the solids. Wash out the pot and return to medium heat with a splash of oil. Saute the onions and kumquats until the onions are tender and just starting to brown. Add the rest of the ingredients for the tagine and simmer uncovered until the liquid is mostly gone.
- Garnish with mint or cilantro and serve with cous cous or rice.