Piti is a traditional Azerbaijani dish, known for its rich flavors and hearty ingredients. Here’s a simple recipe to prepare this delicious lamb and chickpea stew.
Ingredients:
500 grams of lamb (preferably shoulder or shank), cut into cubes
200 grams of chickpeas (soaked overnight)
1 large onion, finely chopped
2 medium potatoes, peeled and diced
2 medium carrots, sliced
2 tomatoes, chopped
1 bell pepper, chopped
4 cloves of garlic, minced
1 teaspoon of turmeric
1 teaspoon of black pepper
1 teaspoon of salt (adjust to taste)
1 tablespoon of tomato paste
1 liter of water or broth
Fresh herbs (such as parsley or dill) for garnish
Instructions:
In a large pot, heat some oil over medium heat and sauté the chopped onions until they become translucent.
Add the lamb cubes to the pot and brown them on all sides.
Stir in the minced garlic, turmeric, black pepper, and salt, cooking for another minute until fragrant.
Add the soaked chickpeas, diced potatoes, sliced carrots, chopped tomatoes, bell pepper, and tomato paste. Mix well.
Pour in the water or broth, ensuring all ingredients are covered. Bring to a boil, then reduce the heat to low and cover the pot.
Let it simmer for about 1.5 to 2 hours, or until the lamb and chickpeas are tender. Stir occasionally and add more water if needed.
Once cooked, adjust the seasoning if necessary. Serve hot, garnished with fresh herbs.
Enjoy your homemade Piti with some crusty bread or rice for a complete meal!
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