Moroccan Lamb Stew with Quince Sambal

recipe
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.

Yield:

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

Recipe from

Cooking Light

Nutritional Information

Calories 342
Caloriesfromfat 27 %
Fat 10.1 g
Satfat 2.3 g
Monofat 4.3 g
Polyfat 2.2 g
Protein 27.5 g
Carbohydrate 35.9 g
Fiber 7.2 g
Cholesterol 65 mg
Iron 4.2 mg
Sodium 747 mg
Calcium 88 mg

Ingredients

Stew:
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:
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.

Dana McCauley,

Cooking Light

October 2005
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