Lamb Stew with Turkish Flavors
A rich and aromatic Turkish-style lamb stew featuring tender chunks of lamb shoulder simmered with chickpeas, potatoes, and warm Middle Eastern spices. The addition of apricot preserves, currants, and fresh herbs creates a perfect balance of sweet and savory flavors.
Ingredients
- •2 pounds lamb shoulder, cut into 3/4-inch chunks
- •2 tablespoons olive oil
- •2 medium onions, thinly sliced
- •6 cloves garlic cloves, thinly sliced
- •¼ cup red-wine vinegar
- •7 cups reduced-sodium chicken stock or broth
- •1 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
- •1½ pounds boiling potatoes
- •¼ cup dried currants
- •¼ cup chopped oregano
- •1½ tablespoons fresh lemon juice
- •rice
Cooking Instructions
- 1.
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.
15 min
- 2.
Add onions to pot and cook, stirring occasionally, until golden-brown, about 8 minutes. Add garlic and cook, stirring, 1 minute. Stir in vinegar and cook, scraping up brown bits, until vinegar has evaporated, 1 to 2 minutes.
11 min
- 3.
Return lamb with meat juices to pot. Stir in stock, chickpeas, preserves, and spices (including Maras and Urfa pepper) and simmer, uncovered, stirring occasionally, 1 hour.
60 min
- 4.
Peel potatoes and cut into 1/2-inch pieces. Add to stew (after 1 hour) and simmer, uncovered, until potatoes and lamb are tender, about 30 minutes more. Remove from heat and stir in currants, oregano, and lemon juice. Season with salt.
30 min
- 5.
Serve sprinkled with additional Maras and Urfa pepper.
2 min
