Lamb Stew with Turkish Flavors

Name: Lamb Stew with Turkish Flavors
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

Lamb Stew with Turkish Flavors was pinched from <a href="http://www.epicurious.com/recipes/food/views/Lamb-Stew-with-Turkish-Flavors-352832" target="_blank">www.epicurious.com.</a>

"The mild heat and deep flavor of Maras and Urfa peppers are wonderful not just in kebabs but also in soups and stews...."

INGREDIENTS

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•2 pounds lamb shoulder, cut into 3/4-inch chunks

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•2 tablespoons olive oil

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•2 medium onions, thinly sliced

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•6 garlic cloves, thinly sliced

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•1/4 cup red-wine vinegar

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•7 cups reduced-sodium chicken stock or broth

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•1 (15-to 19-ounces) can chickpeas, rinsed and drained

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•1/4 cup apricot preserves or minced dried Turkish apricots

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•2 teaspoons ground coriander

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•2 teaspoons ground cumin

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•1 teaspoon ground cinnamon

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•1 teaspoon Maras pepper plus more for sprinkling

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•1 teaspoon Urfa pepper plus more for sprinkling

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•1 1/2 pounds boiling potatoes (about 4 medium)

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•1/4 cup dried currants

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•1/4 cup chopped oregano

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•1 1/2 tablespoons fresh lemon juice, or to taste

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•Accompaniment: rice

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