Lamb Stew with Turkish Flavors

epicurious.com

Eitan Rosenthal

2 pounds lamb shoulder, cut into ¾-inch chunks

2 tablespoons olive oil

2 medium onions, thinly sliced

6 garlic cloves, thinly sliced

¼ cup red-wine vinegar

7 cups reduced-sodium chicken stock or broth

1 (15-to 19-ounces) can chickpeas, rinsed and drained

¼ cup apricot preserves or minced dried Turkish apricots

2 teaspoons ground coriander

2 teaspoons ground cumin

1 teaspoon ground cinnamon

1 teaspoon Maras pepper plus more for sprinkling

1 teaspoon Urfa pepper plus more for sprinkling

1 ½ pounds boiling potatoes (about 4 medium)

¼ cup dried currants

¼ cup chopped oregano

1 ½ tablespoons fresh lemon juice, or to taste

Accompaniment: rice

Directions at epicurious.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer