Lamb stew
Description
A hearty first course. To prepare lamb piti, first soak the chickpeas for 8 hours. Sear the lamb in tail fat, then in the same pan sauté the onion with turmeric. Add the meat, onion, and chickpeas to boiling water and simmer over low heat for 6 hours. Soak the chestnuts. Remove the cooked meat from the soup and slice it. Return the lamb to the soup along with prunes, quince, chestnuts, saffron infusion, cumin, and salt. Cook for another hour, then serve. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Rinse the chickpeas and soak for 8 hours.
- 2
Step 2
Sear the meat in tail fat until a crust forms.
- 3
Step 3
Place the meat aside, and in the same fat, sauté the onion. Add turmeric to it. Separately, bring water to a boil in another pot.
- 4
Step 4
Place the onion, meat, and chickpeas in a pot. Pour in boiling water and simmer over very low heat for 6 hours.
- 5
Step 5
Remove the skin from the tomatoes an hour before they are ready.
- 6
Step 6
Remove the lamb from the soup, cut it into small pieces, and return it back.
- 7
Step 7
Add tomatoes, plums, quince, and pre-soaked chestnuts to the soup, season with salt, and add saffron infusion and cumin.
- 8
Step 8
Cook for another hour and serve.