Lamb Stew With Turkish Flavors Recipe

Name: Lamb Stew With Turkish Flavors
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

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.
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.
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.
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.
5
Serve sprinkled with additional Maras and Urfa pepper.

1895

kcal

Calories

Fat

102

Carbs

204

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 pounds lamb shoulder, cut into 3/4-inch chunks, 2 tablespoons olive oil, 2 medium onions, thinly sliced, 6 garlic cloves, thinly sliced, and more.

Yes, Lamb Stew With Turkish Flavors falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Stew With Turkish Flavors

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