Dizi

Ingredients

Lamb shanks

2-3

Chickpeas

1 cup, soaked overnight

Onion

1 large, chopped

Potatoes

2, peeled and cut into chunks

Carrots

2, peeled and sliced

Tomatoes

2, chopped

Turmeric

1 teaspoon

Cumin

1 teaspoon

Salt

to taste

Black pepper

to taste

Fresh herbs (parsley or cilantro)

for garnish

Lime

1, juiced

Instructions

1. In a large pot, combine the lamb shanks, chopped onion, turmeric, cumin, salt, and pepper. Cover with water and bring to a boil over medium heat.
2. Once boiling, reduce the heat to low and simmer for about 2 hours, or until the lamb is tender and falling off the bone.
3. Remove the lamb shanks from the pot and set them aside to cool slightly. Strain the broth into a separate bowl and discard the solids.
4. In a separate pot, add the soaked chickpeas and cover them with fresh water. Bring to a boil, then reduce the heat and simmer for about 1 hour, or until the chickpeas are tender.
5. Once the lamb shanks are cool enough to handle, remove the meat from the bones and shred it into small pieces.
6. In a large baking dish, layer the shredded lamb, cooked chickpeas, potatoes, carrots, and chopped tomatoes. Season with additional salt and pepper to taste.
7. Pour the strained lamb broth over the layered ingredients in the baking dish, ensuring everything is well covered. Cover the dish tightly with aluminum foil.
8. Bake in a preheated oven at 350°F (175°C) for 2 hours, or until the vegetables are fork-tender and the flavors meld together.
9. Remove the foil and drizzle the lime juice over the dish, allowing it to brighten the flavors. Return to the oven for an additional 10 minutes.
10. Serve the Dizi hot, garnished with fresh herbs and accompanied by warm bread for dipping.