Moroccan Lamb Stew with Quince Sambal

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 15.5 ounce chickpeas rinsed drained canned (garbanzo beans)
• 2 teaspoons canola oil 
• 0.5 cup carrots finely chopped
• 1 teaspoon chile paste fresh with garlic (ground chile paste)
• 28 ounce less-sodium chicken broth fat-free canned
• 1 tablespoon flour all-purpose
• 0.5 teaspoon ginger fresh grated peeled
• 1 tablespoon ginger fresh grated peeled
• 1 tablespoon mint leaves fresh chopped
• 1  garlic clove minced
• 2  garlic cloves minced
• 0.3 teaspoon ground cardamom 
• 0.1 teaspoon ground cinnamon 
• 1 teaspoon ground cinnamon 
• 0.5 teaspoon ground coriander 
• 1 pound leg of lamb boneless trimmed cut into bite-sized pieces
• 1 teaspoon lime rind grated
• 1.5 cups onion finely chopped
• 1 teaspoon orange rind grated
• 1 teaspoon oregano dried
• 0.7 cup poached quinces finely chopped ( 2 quince quarters)
• 0.3 teaspoon salt 
• 2 tablespoons tomato paste 
• 0.5 cup water 

Equipment

• bowl
• sauce pan

Directions

1. To prepare stew, combine flour and lamb in a medium bowl; toss well to coat.
2. Heat canola oil in a large saucepan over medium-high heat.
3. Add lamb mixture; cook 5 minutes, browning on all sides.
4. Add onion and the next 10 ingredients (through 2 garlic cloves); saut 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.
5. To prepare sambal, combine Poached Quinces and the remaining ingredients, tossing well.
6. Serve over stew.