INGREDIENTS:
For spice rub
2 whole cinnamon sticks
1 1/2 tsp whole coriander seed
1/2 tsp whole cumin seed
1/4 tsp whole fennel seed
1/4 tsp all spice
8 whole cloves
3 green cardamom pods
1 tsp black peppercorns
1/4 C kosher salt (use less if using regular table salt)
3 lbs lamb breast
For braising
water
1/2 large onion roughly chopped
1 large carrot roughly chopped
1 large celery stalk roughly chopped
1 cinnamon stick
2″ piece of ginger sliced
For tagine
1 large onion sliced thin
1/2 lbs kumquat cut in half, seeds removed
1 1/2 cups of braising liquid
braised lamb breasts
1/2 C honey
2 tsp ground cinnamon
1 tsp ground coriander
1/4 tsp ground cumin
1/8 tsp ground cloves
You can find out how to cook this dish at the No Recipes Blog: Kumquat Lamb Tagine - Norecipes.com
On a side note, I asked my dad to get me some lamb (he is a butcher) and he was like "I didn't know you liked Lamb" and I said, I don't really, but I wanted to try this recipe out and described it for him. He then says "you must not like lamb then, the kumquats will overpower the flavor of the meat". I don't know how I feel about that one... it isn't like I savor the flavor of lamb, on the other hand, I don't think a sauce should overpower the flavor of meat. I still want to try this. Might have to go off the reservation to get the meat.
