Lamb stew with dried apricots, black currants and potatoes

6 servings

135 minutes

Lamb stew with dried apricots, black currants, and potatoes is a refined dish of Turkish cuisine that embodies the richness of flavors and aromas of Eastern traditions. The combination of tender, slow-cooked lamb with the sweet-sour notes of black currants and apricots creates harmony, complemented by rich spices like coriander, cumin, and cinnamon. Potatoes and chickpeas add heartiness to the stew while lemon juice and oregano finish the composition with fresh nuances. This dish is perfect for leisurely family lunches or festive meals, filling the home with warmth and coziness. Thanks to long simmering, the meat becomes incredibly tender, absorbing all the aromas of the spices. The stew reveals Turkey's culinary traditions where dishes are prepared with love and attention to detail, turning every meal into a true gastronomic journey.

Energy value per serving

• Calories: 744.7
• Proteins: 35.8g
• Fats: 47.6g
• Carbohydrates: 46.9g

Ingredients

• Shoulder of lamb: 900 g
• Olive oil: 2 tbsp
• Onion: 2 head
• Garlic: 6 clove
• Red wine vinegar: 35 ml
• Chickpeas: 150 g
• Chicken broth: 1 l
• Dried apricots: 70 g
• Ground coriander: 2 tsp
• Ground cumin (zira): 2 tsp
• Ground cinnamon: 1 tsp
• Ground black pepper: to taste
• Salt: to taste
• Potato: 5 pc
• Blackcurrant: 70 g
• Oregano: 0.3 bunch
• Lemon juice: 1.5 tbsp

Cooking steps

1. Cut the lamb into cubes (2 cm), sprinkle with salt and pepper, and fry in a large deep skillet in three batches (6 minutes per batch). Place the meat on a plate.

   Required ingredients:

   • Shoulder of lamb: 900 g
   • Ground black pepper:  to taste
   • Salt:  to taste

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

   Required ingredients:

   • Onion: 2 heads
   • Garlic: 6 cloves
   • Red wine vinegar: 35 ml

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

   Required ingredients:

   • Shoulder of lamb: 900 g
   • Chickpeas: 150 g
   • Chicken broth: 1 l
   • Ground coriander: 2 teaspoons
   • Ground cumin (zira): 2 teaspoons
   • Ground cinnamon: 1 teaspoon
   • Ground black pepper:  to taste
   • Salt:  to taste

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

   Required ingredients:

   • Potato: 5 piece

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

   Required ingredients:

   • Blackcurrant: 70 g
   • Dried apricots: 70 g
   • Oregano: 0.3 bunch
   • Lemon juice: 1.5 tablespoon
   • Salt:  to taste