Piti

Ingredients

• 1.5 lbs lamb, bone-in pieces
• 1 cup chickpeas, soaked overnight
• 2 onions, chopped
• 2 potatoes, cubed
• 2 tbsp tomato paste
• 1/2 tsp saffron, bloomed
• 2 tbsp butter
• Dried plums, a few
• Salt and pepper, to taste

Instructions

1. 1Divide the lamb, chickpeas, onions, tomato paste, saffron water, and butter evenly among individual small clay pots.
2. 2Add water to fill each pot and season with salt and pepper.
3. 3Cover the pots and simmer gently (or bake at 325°F) for about 1 hour.
4. 4Add the potatoes and dried plums to each pot and continue cooking until the lamb is very tender, about 30 more minutes.
5. 5Serve each pot individually, first ladling off the broth to enjoy as a soup with bread.
6. 6Mash the remaining meat, chickpeas, and potatoes together in the pot before eating as the main course.

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