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Recipe of the Day: Kumquat Lamb Tagine (Recipe and photo via No Recipes)

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
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 couscous or rice.
Since 1920, the vast increase in welfare beneficiaries and the extension of the franchise to women — two constituencies that are notoriously tough for libertarians — have rendered the notion of “capitalist democracy” into an oxymoron.
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