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.