- Cast Iron Dutch Oven
- Heavy Duty Cook's Egg Pot
- Stainless Steel Dutch Oven
- Electric Pressure Cooker with Slow Cook Function (e.g., Instant Pot)
- Meat Tenderizer
- Digital Kitchen Scale
- High-Speed Blender
- Food Processor
- Slow Cooker (e.g., Cuisinart SCCP-12N)
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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