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
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
Preparation
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.
To prepare sambal, combine Poached Quinces and the remaining ingredients, tossing well. Serve over stew.
