The mild heat and deep flavor of Maras and Urfa peppers are wonderful not just in kebabs but also in soups and stews.
Recipe information
Total Time
2 1/4 hr
Yield
Makes 6 to 8 servings
Ingredients
2
2
2
6
1
7
1
1
2
2
1
1
1
1
1
1
1
Need to make a substitution?
Preparation
Step 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.
Step 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.
Step 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.
Step 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.
Step 5
Serve sprinkled with additional Maras and Urfa pepper.