Lamb stew with potatoes | Recipe | A kitchen in Istanbul

Ingredients

• 2 tbsp olive oil
• 750 g lamb leg or shoulder (cut into lean chunks)
• 2 medium onion (roughly chopped)
• 5 garlic cloves (sliced thinly)
• 5 dried apricots (roughly chopped)
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp dried oregano (or Turkish kekik, if you have it)
• 2 tsp pul biber (Aleppo pepper)
• 1 tsp isot biber (Urfa pepper) ((optional))
• 4 Tbsp lemon juice
• lamb bones (from which the meat was cut, if you have them, broken in half)
• 2 bay leaves
• 500 g potato (peeled (if you like) and cut into large chunks)
• fresh oregano (or thyme or Turkish kekik, to serve)
• water or stock
• salt and pepper