Lamb Stew with Turkish Flavors

Lamb Stew with Turkish Flavors
Photo by Romulo Yanes

Ingredients

  • 1 teaspoon Maras pepper
  • ¼ cup dried currants
  • ¼ cup apricot preserves
  • 1 ½ pounds boiling potatoes
  • or minced dried Turkish apricots
  • 7 cups chicken stock or low-sodium chicken broth
  • 1 ½ tablespoons fresh lemon juice
  • + 14 more ingredients
    • 2 pounds lamb shoulder
    • 2 medium onions
    • 1 teaspoon ground cinnamon
    • 2 teaspoons ground cumin
    • 2 teaspoons ground coriander
    • 1 (15-to 19-ounces) can chickpeas
    • 1 teaspoon Urfa pepper
    • 2 tablespoons olive oil
    • plus more for sprinkling
    • plus more for sprinkling
    • 6 cloves garlic
    • ¼ cup red-wine vinegar
    • ¼ cup chopped oregano
    • rice

Pat lamb dry and season with 1 teaspoon salt and 3/4 teaspoon pepper. Heat oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Brown lamb on all sides in 3 batches until golden-brown, 4 to 5 minutes per batch, transferring to a plate with a slotted spoon. Add onions to p...

View full recipe at Epicurious

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