Shaki
Piti
Lamb and chickpeas slow cooked in a clay pot, eaten in two acts. Bread first, then the meat.
180 minTime
37 gProtein each
mildSpice
8hPlan ahead. Soak for 8 hours first; the 180 minutes come after.
Make it your way
Grandma's wayLamb on the bone, chickpeas, alycha plums and saffron in a clay pot.
The original635kcalsame
37 gproteinsame
10 gfibresame
180minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
4 steps- 1Put lamb, chickpeas, onion and water in a clay pot or heavy pot, bring to a simmer and skim.
- 2Cover and cook on the lowest heat or in a 160°C oven.
- 3Add potatoes, tomato, plums, saffron, salt and pepper and cook until the potatoes are tender.
- 4Serve in two stages: pour the broth over torn bread in a bowl, sprinkle with sumac and mint and eat; then serve the meat, chickpeas and potatoes, sprinkled with sumac.
Serve it like this
Serve in the clay pot with a bowl of torn bread alongside. Pour the broth over the bread first, then eat the meat.