2 oz boned lamb shoulder cut into bite size pieces (leaving on a small amount of fat)
¼ cup dried white beans
¼ cup dried chick peas
1 tsp turmeric
6 small potatoes (little chat potatoes are good)
1 brown onion
Salt and pepper
Fresh Pita bread
*Note: For this dish you need 6 small cooking pots (called a Dizi)
In each of the Dizi containers arrange; the lamb, the beans and the turmeric and a little cold water in equal portions (leaving half the pot empty for more ingredients) – put in a low oven over night.
The next morning, place one whole chat potato (skin on) into each container along with a quarter of an onion and one tomato wedge and add salt and pepper – then top up with water.
Put back into oven on low for another hour to an hour and a half
Serve in dizi pots with the mint, basil and radish in a separate bowl on the side.
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