Piti

Ingredients9

• lamb shoulder, bone-in, cut into chunks800 g
• dried chickpeas, soaked overnight200 g
• onion2
• cooked chestnuts12
• dried sour plums8
• saffron threads1 pinch
• salt2 tsp
• black pepper1 tsp
• water1.2 L

Method

1. Drain the soaked chickpeas and divide them among four small clay pots.
2. Add the lamb, halved onions, chestnuts, and dried sour plums to each pot.
3. Dissolve the saffron in a little warm water, then pour it over the ingredients with the salt and pepper.
4. Fill the pots with water to cover the ingredients, leaving a little room at the top.
5. Cover and cook in a low oven, or simmer very gently, for about 3 to 4 hours until the lamb is tender and the broth is rich.
6. Skim any excess fat, check the seasoning, and serve each pot hot with bread.