2000s Recipes + Menus
Lamb Stew with Turkish Flavors
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
-
accompaniment:
rice
-
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.
- Keywords
- gourmet travels,
- middle eastern,
- meat,
- lamb,
- spices
Recipes
Gourmet Travels
Select recipes from the magazine, along with the Web-exclusive recipes that our test kitchen created to use up those pesky leftover ingredients.
Recipes
The Heat of the Matter
in a sun-soaked valley in southern turkey, hospitality still rules and
chile peppers are a constant presence in people?s lives. By John Willoughby
Ratings
Comments
Post a Comment