Yield
4 servings (serving size: about 1 cup stew and about 1/4 cup sambal)

How to Make It

Step 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.

Step 2

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

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