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...
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