Rating: 3 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

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.

Dana McCauley
Recipe by Cooking Light October 2005

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

342 calories; calories from fat 27%; fat 10.1g; saturated fat 2.3g; mono fat 4.3g; poly fat 2.2g; protein 27.5g; carbohydrates 35.9g; fiber 7.2g; cholesterol 65mg; iron 4.2mg; sodium 747mg; calcium 88mg.
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