Kumquats add both sweet and tart all in one bite, succulently blending with Moroccan-spiced lamb.
I came up with this recipe after I was left with a ton of kumquats after a product photo-shoot. I had no idea of what to do with them, but somehow their marmalade-like flavor burst stirred up Moroccan taste profiles. I don’t if there’s any authenticity to this stew, which is why I call it Moroccan-inspired. Either way, its good. 🙂 I didn’t measure the ingredients, because I just made it up as I went along. So be careful when adding liquids… you can always add more if needed. I will try to update this in the coming weeks, as I will be surely making it as soon when kumquats appear in stores again. Can’t find kumquats? You can substitute apricots and green olives – for sweet and salty at the same time.
1 Tablespoon olive oil
1 lb. lamb for stew, cut in one-inch chunks
1 small onion, diced
5 cloves garlic, minced
1 inch peice of fresh ginger root, minced
1 medium carrot cut in chunks
1 cup GF beef stock (homemade is best!) or bone broth
1 cup of kumquats
A handful or two of slivered almonds (optional)
3/4 cup red wine
1 tablespoon cumin
1 teaspoon cinnamon
1 teaspoon cloves
1 tablespoon honey
1 tablespoon tomato paste
salt & pepper to taste
Heat oil over medium-high heat. Saute until softened. Add lamb and cook until browned. Add garlic and ginger and cook until fragrant (about 30 seconds). Add carrots and stir through. Add the rest of the ingredients except almonds and kumquats. Bring to a boil, then reduce heat to low. Cook, covered for about an hour and half. Add kumquats and almonds, adjust seasonings and stew thickness, and cook for another 30 minutes.