17 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
Nutrition
604
30% daily value
7 servings
                                       
                                            high-​fiber, dairy-​free, gluten-​free
     

Fat

52% 34

Saturated

64% 13

Trans

- 0

Monounsaturated

- 15

Polyunsaturated

- 3

Carbs

15% 44

Carbs (net)

- 35

Fiber

37% 9

Sugars

- 9

Sugars, added

- 0

Protein

65% 32

Cholesterol

31% 93

Sodium

33% 794

Calcium

17% 168

Magnesium

22% 90

Potassium

34% 1184

Iron

34% 6

Zinc

42% 6

Phosphorus

55% 388

Vitamin A

1% 10

Vitamin C

43% 26

Thiamin (B1)

19% 0

Riboflavin (B2)

23% 0

Niacin (B3)

52% 10

Vitamin B6

34% 1

Folate equivalent (total)

23% 93

Folate (food)

- 93

Folic acid

- 0

Vitamin B12

57% 3

Vitamin D

0% 0

Vitamin E

9% 2

Vitamin K

42% 34
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