Instructions: In a large soup pot, combine meat and water. Bring to a rolling boil over medium-high heat. Skim off foam. Decrease heat to low, cover and cook until meat falls off bone, 2 to 2 1/2 hours. Measure out 1 1/2 cups of cooking liquid. Set remainder aside for another use.

Place pepper pieces in bottom of a Dutch oven. Cover with meat and sprinkle with garlic cloves. Add turmeric and paprika to reserved 1 1/2 cups cooking liquid and pour over meat. Cover and cook over medium heat until peppers are soft, 10 to 15 minutes. Nestle kumquats among pieces of meat and sprinkle with cilantro. Decrease heat to low, cover, and cook until sauce thickens somewhat, 30 to 35 minutes. Serve hot.

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