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

Description

The Mild Heat And Deep Flavor Of Maras And Urfa Peppers Are Wonderful Not Just In Kebabs But Also In Soups And Stews.

View Full Recipe