Dizi

Ingredients

• 400 g Lamb Shoulder
• 150 g Chickpeas
• 1 pcs Onion
• 2 pcs Potato
• 2 pcs Tomato
• 1 tbsp Tomato Paste
• 2 pcs Dried Lime
• 1 tsp Turmeric
• 0.25 tsp Saffron
• 2.5 tsp Salt
• 0.5 tsp Black Pepper
• 2 tbsp Vegetable Oil
• 2.26 l Water
• 2 tbsp Parsley
• 2 pcs Flatbread

Method

1. Cover {chickpeas} with plenty of cold {water} and leave at room temperature until fully hydrated and slightly swollen; this helps them cook evenly and hold their shape in the stew.
2. Crush {saffron}, then stir it into a little near-boiling {water} and let it stand until deeply colored and fragrant.
3. Pat {lamb_shoulder} dry, then heat {vegetable_oil} in a heavy pot over medium-high heat. Sear {lamb_shoulder} without crowding until well browned on several sides, then add {onion} with {salt}. Cook until the {onion} turns deep golden. Stir in {turmeric}, {black_pepper}, and {tomato_paste} and bloom until fragrant and slightly darkened so the stew gains depth.
4. Drain the soaked {chickpeas}, then add them to the pot with {water}, {dried_lime}, and more {salt}. Bring to a gentle boil, skim if needed, then reduce to very low heat and simmer partially covered until the {lamb_shoulder} is tender and the {chickpeas} are creamy but intact.
5. Pierce {dried_lime} so it releases its tartness, then add {potato}, {tomato}, and the bloomed {saffron} to the pot. Season lightly with {salt} and continue at a gentle simmer until the {potato} is tender and the broth smells rich and rounded.
6. Turn off the heat and let the stew sit briefly so the broth settles and the {lamb_shoulder} relaxes for cleaner serving.
7. Lift out some {lamb_shoulder}, {chickpeas}, {potato}, and {tomato} into bowls and mash them lightly with a little broth for the classic texture. Taste the broth and adjust with {salt}. Finish with {parsley} and serve hot with {flatbread} alongside for dipping.