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Name: Piti
Total time: 4 h
Yield: Serves 4
Cuisine: Azerbaijan
Ingredients: 800 g lamb shoulder, bone-in, cut into chunks; 200 g dried chickpeas, soaked overnight; 2 onion; 12 cooked chestnuts; 8 dried sour plums; 1 pinch saffron threads; 2 tsp salt; 1 tsp black pepper; 1.2 L water

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Azerbaijan4 hServes 4già cucinato

Piti

Ingredienti9

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

carneverdurafruttaspezie e salsealtro

Preparazione

Drain the soaked chickpeas and divide them among four small clay pots.
Add the lamb, halved onions, chestnuts, and dried sour plums to each pot.
Dissolve the saffron in a little warm water, then pour it over the ingredients with the salt and pepper.
Fill the pots with water to cover the ingredients, leaving a little room at the top.
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.
Skim any excess fat, check the seasoning, and serve each pot hot with bread.