Ingredients with Measurements:
- 1 lb lamb shoulder, bone-in
- 1 cup chickpeas, soaked overnight
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp salt
- 1/2 tsp black pepper
- 6 cups water
- 1 tbsp olive oil
Special equipment needed:
- Dutch oven or large pot with lid
- Immersion blender (optional)
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a Dutch oven or large pot, heat olive oil over medium-high heat. Add lamb shoulder and brown on all sides, about 5 minutes.
3. Remove lamb from pot and set aside. Add onion and garlic to the pot and cook until softened, about 5 minutes.
4. Add tomato paste, turmeric, cumin, coriander, salt, and black pepper to the pot and stir to combine.
5. Add chickpeas and water to the pot and stir to combine. Return lamb to the pot and bring to a boil.
6. Cover the pot with a lid and transfer to the oven. Bake for 2-3 hours, until lamb is tender and falling off the bone.
7. Remove lamb from the pot and shred meat, discarding bones and any excess fat.
8. Using an immersion blender, blend the chickpeas and broth until smooth. Alternatively, transfer chickpeas and broth to a blender and blend until smooth.
9. Return shredded lamb to the pot and stir to combine. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 325°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 25g
Protein: 33g
Sodium: 600mg
Fiber: 6g
Substitutions for ingredients:
- Lamb shoulder can be substituted with beef or pork shoulder.
- Chickpeas can be substituted with white beans or lentils.
- Tomato paste can be substituted with canned diced tomatoes.
Variations:
- Add diced carrots and celery to the pot for added flavor and nutrition.
- Add a dollop of plain yogurt on top of each serving for a creamy finish.
- Top with chopped fresh parsley or cilantro for added freshness.
Tips and tricks:
- Soak chickpeas overnight to reduce cooking time.
- Use a sharp knife to remove excess fat from lamb shoulder before cooking.
- Serve with crusty bread for dipping.
Storage instructions:
Store leftover piti with lamb in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat piti with lamb in a pot over medium heat until heated through.
Presentation ideas:
Serve piti with lamb in individual bowls, garnished with fresh herbs and a dollop of yogurt.
Garnishes:
- Fresh parsley or cilantro
- Plain yogurt
Pairings:
- Crusty bread
- Rice pilaf
- Roasted vegetables
Suggested side dishes:
- Greek salad
- Hummus and pita bread
- Grilled eggplant
Troubleshooting advice:
- If the broth is too thick, add additional water or broth until desired consistency is reached.
- If the lamb is tough, continue cooking until tender.
Food safety advice:
- Make sure to soak chickpeas overnight to reduce cooking time and ensure they are fully cooked.
- Store leftovers in the refrigerator for up to 3 days.
Food history:
Piti with lamb is a traditional Azerbaijani dish that originated in the city of Sheki. It is typically served in individual clay pots and eaten with a spoon.
Flavor profiles:
Piti with lamb is a hearty and flavorful dish with a rich broth, tender lamb, and creamy chickpeas. The spices add warmth and depth of flavor.
Serving suggestions:
Serve piti with lamb as a main course for a cozy and comforting meal.
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Region: Moroccan