Lamb Stew with Dried Apricots, Black Currants, and Potatoes

⏳ Time

2 hours 15 minutes

🥕 Ingredients

🍽️ Servings

Description

It is recommended to let the stew rest for a day in the refrigerator and serve it warm. To give the stew a specific Turkish flavor, it can be seasoned with Maras and Urfa pepper before serving.

Ingredients

Lamb Shoulder - 31.7 oz
Olive Oil - 2 tablespoons
Onion - 2 heads
Garlic - 6 cloves
Red Wine Vinegar - 1 fl oz
Chickpea - 5.3 oz
Chicken Broth - 1 qt
Dried Apricots - 2.5 oz
Ground coriander - 2 teaspoons
Ground Cumin - 2 teaspoons
Ground Cinnamon - 1 teaspoon
Ground Black Pepper - to taste
Salt - to taste
Salad Potatoes - 5 pieces
Frozen black currant puree - 2.5 oz
Oregano - ¼ bunch
Meyer Lemon Juice - 1½ tablespoons

Step by Step guide

Step 1

Cut the lamb into cubes (2 cm), season with salt and pepper, and brown in a large deep skillet in three batches (6 minutes per batch). Transfer the meat to a plate.

Step 2

Add the finely chopped onion to the skillet and sauté for 8 minutes. Add the sliced garlic and sauté for another minute. Mix in the red wine vinegar and continue cooking, stirring regularly until the liquid evaporates completely (about 1-2 minutes).

Step 3

Return the meat to the skillet, add the pre-soaked chickpeas, chicken broth, spices, and simmer for about 1 hour, stirring occasionally.

Step 4

Meanwhile, peel the potatoes and cut them into cubes (1.5 cm). After an hour, add them to the skillet with the meat and continue to stew for about 30 minutes.

Step 5

When the meat and potatoes are tender, remove the skillet from heat. Add the dried black currants, julienned dried apricots, finely chopped oregano, lemon juice, season with salt, mix, and let it rest for at least 10-15 minutes before serving.