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Kumquat Lamb Tagine

Recipe for lamb tagine with kumquats. Learn how to make a Moroccan style kumquat lamb tagine.
Course Entree, Soups & Stews
Cuisine North African
Level Intermediate
Main Ingredient Fruit, Lamb
Diet Dairy-Free, Gluten-Free, Low-Carb

Ingredients

for spice rub

  • 2 cinnamon whole sticks
  • 1 1/2 teaspoons coriander seed whole
  • 1/2 teaspoon cumin seed whole
  • 1/4 teaspoon fennel seed whole
  • 1/4 teaspoon allspice
  • 8 cloves whole
  • 3 pods cardamom green
  • 1 teaspoon black peppercorns
  • 1/4 cups kosher salt (use less if using regular table salt)
  • 3 pounds lamb breast

for braising

  • water
  • 1/2 onion large roughly chopped
  • 1 carrot large roughly chopped
  • 1 celery large stalk roughly chopped
  • 1 cinnamon stick
  • 2 ginger " piece of sliced

for tagine

  • 1 onion large sliced thin
  • 1/2 lbs kumquat seeds cut in removed half ,
  • lamb braised breasts
  • 1/2 cups honey
  • 2 teaspoons cinnamon ground
  • 1 teaspoon coriander ground
  • 1/4 teaspoon cumin ground
  • 1/8 teaspoon cloves ground

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Garnish with mint or cilantro and serve with cous cous or rice.