Moroccan Lamb Stew With Quince Sambal

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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

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

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