Lamb Stew with Turkish Tastes

Lamb Stew with Turkish Tastes

The mild heat and deep taste of Maras and Urfa peppers are fantastic not simply in kebabs however likewise in soups and stews.

Active ingredients: 1/4 cup apricot protects or minced dried Turkish apricots,1 (15- to 19- ounces) can chickpeas, rinsed and drained,1/ 4 cup dried currants,6 garlic cloves, thinly sliced,1 teaspoon ground cinnamon,2 teaspoons ground coriander,2 teaspoons ground cumin,2 pounds lamb shoulder, cut into 3/4-inch portions,1 1/2 tablespoons fresh lemon juice, or to taste,7 cups reduced-sodium chicken stock or broth,2 tablespoons olive oil,2 medium onions, very finely sliced,1/ 4 cup chopped oregano,1 teaspoon Urfa pepper plus more for sprinkling,1 1/2 pounds boiling potatoes (about 4 medium),1/ 4 cup red-wine vinegar, Accompaniment: rice

Instructions: 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 till it sparkles. Brown lamb on all sides in 3 batches till golden-brown, 4 to 5 minutes per batch, transferring to a plate with a slotted spoon., Add onions to pot and cook, stirring periodically, till golden-brown, about 8 minutes. Include garlic and cook, stirring, 1 minute. Stir in vinegar and cook, scraping up brown bits, till vinegar has actually evaporated, 1 to 2 minutes., Return lamb with meat juices to pot. Stir in stock, chickpeas, protects, and spices (including Maras and Urfa pepper) and simmer, uncovered, stirring sometimes, 1 hour., Peel potatoes and cut into 1/2-inch pieces. Contribute to stew (after 1 hour) and simmer, uncovered, till potatoes and lamb hurt, about 30 minutes more. Get rid of from heat and stir in currants, oregano, and lemon juice. Season with salt., Serve sprinkled with extra Maras and Urfa pepper.

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