Name: Lamb Stew with Turkish Flavors
Cook time: 25 min
Total time: 2 1/4 hr
Yield: Makes 6 to 8 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