Remove the skin and fat from the meat and cut the meat into pieces weighing approximately 50 g.
Peel and finely dice the onions. Wash kumquats hot and cut into narrow slices. Remove peel from carrots and cut into five millimeter cubes. Chop sage leaves and grind with cloves, pepper and allspice seeds in the moulinette.
Season the meat with salt and season with pepper. In a wide saucepan, fry the butter until it is thick and the meat is golden brown. Add the carrots, onions, kumquats and raisins and sauté heartily. Quickly fold in paradeis pulp and herb mixture and add aceto balsamico. Fill up with red wine and reduce by half. Add lamb stock and bay leaf and cook quietly in closed saucepan at low temperature for 150 to 180 minutes.
Toast the pine nuts in a dry frying pan, turning, until golden brown. Rinse and clean the scallions, cutting only the white and light green lengthwise diagonally into pieces two to three centimeters long.
Mix the cornstarch with a little cold water and stir into the goulash at the end of the cooking time. Simmer gently for another ten minutes, adding the spring onions and pine nuts after five minutes.
Season the goulash if necessary. Serve with Roman dumplings. The lamb spice goulash is best served at the end, because it is exceptionally strongly spiced.
Our tip: As Alt
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