Moroccan Lamb Stew with Quince Sambal

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Many North African dishes include somewhat astringent fruits, such as quince, to act as a foil for rich meats like lamb. Serve leftover sambal over grilled chicken.

Ingredients:

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

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

Directions:

1. 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); sauté 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.
2. To prepare sambal, combine Poached Quinces and the remaining ingredients, tossing well. Serve over stew.

By RecipeOfHealth.com