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
How to Make It
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.
I thought this recipe was definitely missing something.. I've never made a moroccan stew and did not like the fruity flavor from the lime & orange rind with the meat. I think it was a waste on a wonderful cut of lamb. Next time I'll look for a more authentic recipe that focuses more on middle eastern spices.
My family just LOVES this recipe. There are a lot of spices and flavors at work here, and it all adds up to a very delicious stew. We serve it with Naan. I don't take the time to make stewed quinces; I just use some bottled mango chutney instead to make the sambal. We like it with lots of mint. This is a regular family favorite at our house.
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