This recipe is an adaptation of the lamb stew with Turkish flavor on epicurious. The Maras and Urfa pepper are difficult to find, but the substituted paprika and red pepper flakes below works just fine. Carrots is an nice addition to the recipe, adding also another bright color to your plate. Couscous is a much better pairing with the spiced stew sauce than rice, IMHO. Some small other touch-ups as well.
- 1 pound lamb cuts for stew, 1 small meaty lamb bone
- 2 tablespoons olive oil
- 1 large onions, thinly sliced
- 6 garlic cloves, thinly sliced
- 1/4 cup red-wine vinegar
- 2 cups reduced-sodium chicken broth
- 1 chicken bouillon cube, diluted in 2 cups water
- 1 large can chickpeas, rinsed and drained
- 1/4 cup dried Turkish apricots (I forgot to mince them)
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 2 teaspoon smoked red paprika (from Costco)
- a few pinch red pepper flakes
- 1 small bag baby red and yellow potatoes (probably about 1 or 2 pounds)
- 2 carrots – roughly chopped
- 1/4 cup dried raisins
- 3/4 tablespoon dried oregano
- Fresh lemon juice and zest from one half lemon
- Accompaniment: garlic spiced couscous (sells in a convenient package at Safeway or QFC and is ready in 10 minutes. Follow recipe on the package, increasing the olive oil to 4 teaspoons)
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 (I use a cast iron pot from Lodge) over medium-high heat until it shimmers. Brown lamb on all sides in 3 batches until golden-brown, 5 minutes per batch, transferring to a plate with a slotted spoon. Add additional olive oil between batches if the pot becomes dry. Include the lamb bone in the last batch, do not remove the bone from the pot.
Add sliced onion 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, 2 minutes.
Return lamb with meat juices to pot. Stir in stock, chicken bouillon with water, chickpeas, Turkish apricots, and spices (including paprika and red chili flakes) and simmer, uncovered, stirring occasionally, 1 hour 15 minutes.
Clean potatoes and cut larger ones in halves. Add potatoes and chopped carrots to stew (after 1 hour) and simmer, uncovered, until potatoes are cooked and lamb is tender, about 45 minutes more. Remove from heat and stir in raisins, oregano, and lemon juice.