Preparations:

You need a leg of lamb, cut away the bones. Chop the meat in big chunks. Cut the tail (100% fat) in thin slices. Boil the lamb meat in water. Skim the foam.
Add hot water to saffron.
Chop onions in small pieces.

Tail fat is called kurdyuk in Central Asian languages and kuyruk yağı in Turkish. It is also used in kofta and Adana kebabı.

Assemble the dish:

Add pre soaked chickpeas in an earthenware casserole. Add the boiled meat, chopped onion and salt. Add the lamb stock and put a slice of the fatty tail on top.

Heat the earthenware casserole on a fire or in the oven.

When the fat is melting add dried apricots, chestnuts and the saffron. 

Serving:

Pour the liquid on Azerbaijani bread and add some sumac. Add the stew from the casserole.

Source: WILDERNESS COOKING