Lamb Stew with Turkish Flavors

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
• Accompaniment: rice

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