Moroccan Lamb Stew With Quince Sambal
- 1 tablespoon all-purpose flour
- 1 pound boneless leg of lamb, trimmed and cut into bite-sized pieces
- 2 teaspoons canola oil
- 1 1/2 cups finely chopped onion
- 1/2 cup finely chopped carrot
- 1 tablespoon grated peeled fresh ginger
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/4 teaspoon salt
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 1/2 cup water
- 1 teaspoon grated lime rind
- 1 teaspoon grated orange rind
- 2 (14-ounce) cans fat-free, less-sodium chicken broth
- 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
- Sambal:
- 2/3 cup finely chopped Poached Quinces (about 2 quince quarters)
- 1 tablespoon chopped fresh mint
- 1 teaspoon Sambal oelek (ground fresh chile paste) or chile paste with garlic
- 1/2 teaspoon grated peeled fresh ginger
- 1/8 teaspoon ground cinnamon
- 1 garlic clove, minced
- To prepare stew, combine flour and lamb in a medium bowl; toss well to coat. Heat canola oil in a large saucepan over medium-high heat. Add lamb mixture; cook 5 minutes, browning on all sides. Add onion and the next 10 ingredients (through 2 garlic cloves); saute 5 minutes. Stir in water, lime rind, orange rind, and broth; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Uncover and cook an additional 55 minutes or until lamb is tender. Stir in chickpeas; cook 2 minutes or until thoroughly heated.
- To prepare sambal, combine Poached Quinces and the remaining ingredients, tossing well. Serve over stew.
flour, lamb, canola oil, onion, carrot, fresh ginger, tomato paste, oregano, ground cinnamon, ground coriander, salt, ground cardamom, freshly ground black pepper, garlic, water, lime rind, orange rind, chicken broth, chickpeas, sambal, fresh mint, sambal oelek, fresh ginger, ground cinnamon, garlic
Taken from www.epicurious.com/recipes/member/views/moroccan-lamb-stew-with-quince-sambal-50058831 (may not work)