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

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.

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.

Ratings & Reviews

FamilyChef's Review

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

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.