Serves6 to 8
- Active time:25 min
- Start to finish:2 1/4 hr
May 2009
The mild heat and deep flavor of Maras and Urfa peppers are wonderful not just in kebabs but also in soups and stews.
-
2
lb
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-oz) 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
lb
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
-
Pat lamb dry and season with 1 teaspoon salt and 3/4 teaspoon pepper. Heat oil in a wide 5- to 6-qt 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 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.
-
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.
-
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.
-
Serve sprinkled with additional Maras and Urfa pepper.
Cooks’ note: Stew improves in flavor if made at least 1 day ahead and keeps up to 3 days.