Shaki Piti with Lamb and Vegetables

Ingredients

• 500g (1.1 lb) lamb, cut into chunks 500g (1.1 lb) lamb, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 22g, 5g
• Protein: 32g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the lamb chunks and cook until browned on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the diced carrots, potatoes, and red bell pepper to the pot. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Return the lamb to the pot and add the ground turmeric, cumin, paprika, bay leaf, salt, and pepper. Stir well to coat the ingredients with the spices.
5. 5.
   Pour in the beef or vegetable broth, ensuring that the ingredients are fully submerged. Bring the stew to a boil, then reduce the heat to low and cover the pot.
6. 6.
   Simmer the Shaki Piti for about 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
7. 7.
   Remove the bay leaf from the stew before serving. Garnish with fresh chopped parsley.

Treat your ingredients with care...

• Lamb — Choose boneless lamb cuts with a good amount of marbling for the most tender and flavorful results.
• Turmeric — Be cautious when handling turmeric as it can stain surfaces and clothing. Use it sparingly as it has a strong flavor and vibrant color.
• Bay leaf — Remove the bay leaf before serving as it is not meant to be eaten.

Tips & Tricks

• For a smoky flavor, you can add a small amount of smoked paprika to the stew.
• If you prefer a thicker stew, you can mix a tablespoon of flour with a little water and add it to the pot during the last 15 minutes of cooking.
• Feel free to customize the vegetables in the stew according to your preference. You can add mushrooms, peas, or green beans for extra variety.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to further develop.

Serving advice

Serve the Shaki Piti hot in individual bowls. Accompany it with saffron rice or crusty bread to soak up the flavorful broth.

Presentation advice

Garnish each bowl of Shaki Piti with a sprinkle of fresh chopped parsley to add a pop of color. Serve it in traditional Azerbaijani pottery or clay bowls for an authentic touch.