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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

Description

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