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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 4이전에 요리됨

Piti

재료9

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

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만드는 법

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.