Name: Lamb Stew with Turkish Flavors
Cook time: 25 min
Total time: 2 1/4 hr
Yield: Makes 6 to 8 servings
Ingredients: 2 pounds lamb shoulder, cut into 3/4-inch chunks; 2 tablespoons olive oil; 2 medium onions, thinly sliced; 6 garlic cloves, thinly sliced; 1/4 cup red-wine vinegar; 7 cups reduced-sodium chicken stock or broth; 1 (15-to 19-ounces) can chickpeas, rinsed and drained; 1/4 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 1/2 pounds boiling potatoes (about 4 medium); 1/4 cup dried currants; 1/4 cup chopped oregano; 1 1/2 tablespoons fresh lemon juice, or to taste; Accompaniment: rice

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Lamb Stew with Turkish FlavorsRomulo Yanes

The mild heat and deep flavor of Maras and Urfa peppers are wonderful not just in kebabs but also in soups and stews.

Cooks' note:

Stew improves in flavor if made at least 1 day ahead and keeps up to 3 days.

Recipe notes

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