Spicy mutton with kumquats


  • 2 kilogram mutton (leg)
  • 300 grams onions
  • 15 kumquats
  • 500 grams carrots
  • 20 leaves of sage
  • 6 clove sticks
  • 0,5 tablespoons black peppercorns
  • 0,5 tablespoons white peppercorns
  • 1 tablespoon allspice peas
  • 1 teaspoon whole coriander
  • 50 grams butter
  • 50 milliliters vegetable oil
  • 80 grams raisins
  • 10 tablespoons balsamic vinegar
  • 2 bottles of red wine
  • 1 liter beef broth
  • 3 bay leaves
  • 100 grams pine nuts
  • 2 bunches of green onions

Preparation method (receipt)

Cut off the excess fat and sinew from the meat, cut it into large cubes (50 grams). Peel and chop the onions, scald kumquats and cut into slices. Peel carrots, chop finely. Chop the sage leaves, grind with cloves, allspice, black, white pepper and coriander in a mortar. Mix the butter and vegetable oil to heat and fry the meat. Add the onion, carrots, raisins and kumquats, fry. Add tomato paste and spicy mixture, pour balsamic. Pour half of the red wine, bring to a boil, add the remaining wine, broth, add the bay leaf and cook, covered 150-180 minutes. Fry pine nuts in a dry frying pan. Cut green onions into slices. Add the meat, bring to a boil.

mutton onion kumquat carrot sage cloves pepper white pepper allspice coriander butter vegetable oil raisin balsamic vinegar red wine broth bay leaves pine nuts green onion