1tspdried oregano, or Turkish kekik, if you have it
2tsppul biber (Aleppo pepper)
1tspisot biber (Urfa pepper), (optional)
4Tbsplemon juice
lamb bones, from which the meat was cut, if you have them, broken in half
2bay leaves
500gpotato, peeled (if you like) and cut into large chunks
fresh oregano or thyme, or Turkish kekik, to serve
water or stock
salt and pepper
How I make it
Season the meat. Brown half the meat in the olive oil over medium/high heat. Set aside and do the same with the other half of the meat, adding more oil as necessary.
Fry the onion in the same pot until golden, 10-12 minutes, adding more oil as needed. Stir regularly. Add garlic, apricot and spices and continue stirring for 1-2 minutes. Add the lemon juice. Continue stirring until the liquid has more or less evaporated, 1-2 minutes.
Add back the meat (with any juices), any bones (if you have them) and bay leaves. Mix well. Add enough water (or stock) to just cover the meat. Bring to the boil, turn the heat to low and leave to simmer with the lid on until the meat is tender, 1-1.5 hours.
Check for seasoning. Add the potatoes and continue to simmer (this time, lid off) until the potatoes and meat are tender and the liquid has reduced and thickened a little, 20-30 minutes.
Check again for seasoning. Take off the heat and leave for a few minutes before serving. The dish is best served hot rather than piping hot. Garnish with some fresh herbs just before serving.