Entree: Turkmenistan – Southern Culinary Region – Piti (Slow-cooked lamb and chickpea stew traditionally prepared in a clay pot)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 45 min

Total 3 hrs 15 min

Ingredients

- 2.5 lb (1.1 kg) lamb shoulder, cut into large chunks
- 1 1/2 cups (300 g) dried chickpeas, soaked overnight and drained
- 4 medium potatoes, peeled and halved (about 1.5 lb / 700 g)
- 2 large onions, thickly sliced (about 1 lb / 450 g)
- 4 cloves garlic, smashed
- 3 tbsp (45 ml) vegetable oil or lamb fat
- 2 tbsp (30 g) tomato paste
- 1 tsp (5 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1/8 tsp (0.5 g) saffron threads, soaked in 1 tbsp (15 ml) warm water (optional)
- 8 cups (1.9 L) water or light lamb stock
- 2 tsp (10 g) salt, or to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 bay leaves
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish
- Lemon wedges for serving

Instructions

1. If using dried chickpeas, soak them overnight in plenty of cold water; drain before cooking. If short on time, use canned chickpeas and skip the soak.
2. Heat the vegetable oil or lamb fat in a large heavy Dutch oven or clay pot over medium-high heat. Brown the lamb pieces in batches until nicely seared on all sides; remove and set aside.
3. In the same pot, add the sliced onions and cook over medium heat until soft and beginning to brown, about 8–10 minutes. Add the garlic and cook 1 minute more.
4. Stir in the tomato paste, ground coriander, ground cumin, saffron with its soaking water (if using), and toast the spices 1–2 minutes.
5. Return the seared lamb to the pot along with the drained chickpeas. Add the water or stock and bay leaves. Bring to a gentle boil, then reduce heat to maintain a low simmer.
6. Partially cover and simmer gently for 1.5–2 hours, skimming any foam, until the lamb and chickpeas begin to soften.
7. Add the halved potatoes, salt, and pepper. Continue to simmer, covered, for another 45–60 minutes, until the lamb is very tender, chickpeas are creamy, and potatoes are cooked through. Adjust seasoning.
8. To serve traditionally, ladle chunks of lamb, chickpeas, and potatoes into deep bowls and pour hot broth over them. Garnish with chopped cilantro or parsley and offer lemon wedges to squeeze over each serving.