Variations on the classic fatteh recipe are popular throughout the Middle East. Romy Gill’s version layers chickpeas, braised lamb, crunchy pita chips, winter squash, and a creamy tahini-yogurt sauce.
To a large pot, add the lamb, salt, and 3½ cups water. Bring to a boil and then turn the heat down to maintain a simmer; cook, skimming to remove any scum that forms along the surface, until the meat is falling off the bone and the liquid has reduced to about 2 cups of rich stock, about 45 minutes. Remove from heat and set aside to cool to room temperature.Using tongs or a spider skimmer, transfer the lamb and bone to a cutting board.
Spread the squash on the baking sheet in a single layer and drizzle with 1 tablespoon olive oil and a big pinch of salt. Roast until the slices are tender and browned on the edges, 30–35 minutes.On a second large baking sheet, spread the pita pieces. Drizzle with the remaining olive oil and set aside.Once the lamb and squash are done, remove from the oven and set aside.
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