Azerbaijani Piti with Lamb, Chickpeas, and Potatoes
A slowly cooked lamb and chickpea stew with potatoes, tomatoes, and lamb fat. Makes 4 servings; hands-on preparation is estimated at 20 minutes, in addition to soaking the chickpeas overnight.
Piti is an Azerbaijani lamb and chickpea stew. This home-style version is made in a pot and served in two parts: the broth first, followed by the meat and other solids.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Soak the chickpeas
Soak the chickpeas overnight. Drain them before you start cooking.
Ready to continue when: The chickpeas have soaked overnight and are drained.
- 02
Brown the stew base
Heat the lamb tail fat in a large pot. Add the chopped onion and lamb pieces; cook, stirring, until the meat begins to brown.
Ready to continue when: The onion has softened and some edges of the meat are beginning to brown.
- 03
Add the water and cook the lamb
Pour the water into the pot. Bring it to a boil and skim off any foam that forms on the surface. Lower the heat and cook the lamb for 1 hour.
Ready to continue when: The lamb has cooked for 1 hour and the broth is gently simmering.
60 min - 04
Cook the chickpeas
Add the drained chickpeas to the pot. Keep the stew at a gentle simmer for 1 hour.
Ready to continue when: The chickpeas have simmered for 1 hour and are beginning to soften.
60 min - 05
Finish cooking
Add the potatoes, chopped tomatoes, and tomato paste. Cook over low heat for 2 hours, until the lamb and chickpeas are tender and the potatoes are easily pierced with a fork.
Ready to continue when: The lamb and chickpeas are tender; the potatoes are easily pierced with a fork.
120 min - 06
Serve in two parts
Ladle the broth into bowls first. Then bring the lamb, chickpeas, and potatoes with the remaining stew to the table.
Ready to continue when: The broth is in bowls, and the solid ingredients are ready to be served separately.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- Higiene de los alimentos www.aesan.gob.es/seguridad-alimentaria/higiene-alimentos
- La Seguridad Alimentaria www.aesan.gob.es/dam/jcr:d4d7784a-9ca8-46d6-be84-25d7b5dedae6/seguridad_edu_secundaria.pdf
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- AzeriFood | www.azerifood.com/
- Azerbaijani cuisine - Wikipedia en.wikipedia.org/wiki/Azerbaijani_cuisine
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- Estofado - Wikipedia, la enciclopedia libre es.wikipedia.org/wiki/Estofado
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- - YouTube www.youtube.com/watch?v=VNyTgV9BPpc
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- EN Piti | AzeriFood www.google.com/goto?url=CAESYgHrOzAVl5T_Nob1ReBISOQf5XXB6GO0nIOKo1-55GbJ6Al-qKwXkvELN5aqW5_B…
- - YouTube www.youtube.com/watch?v=eTWgk5QgnJE
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- The best dishes of Azerbaijan Food – Nelson Carvalheiro nelsoncarvalheiro.com/the-best-dishes-of-azerbaijan-food/
State: Published after documentary validation; no “Tested” label is shown.