Lamb Stew with Turkish Flavors

Ingredients

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

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