Moroccan Lamb Stew with Quince Sambal

2 Reviews
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4 servings (serving size: about 1 cup stew and about 1/4 cup sambal)
By Dana McCauley
October 2005
RECIPE BY Cooking Light

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.

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:
  • 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

Nutritional Information

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

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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Ratings & Reviews

FamilyChef's Review

FamilyChef
June 01, 2009
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.

RenoTX's Review

RenoTX
February 04, 2009
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.