Instructions
1. Clean the Trotters
Rinse the sheep trotters thoroughly under cold water. If needed, scrape the skin and rinse again. Some people soak them in salted water with a little vinegar for 20 minutes to remove any strong odor.
2. Brown the Aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and cook for 4–5 minutes until soft.
Add the garlic and cook for another 1 minute until fragrant.
3. Add the Trotters and Spices
Place the cleaned trotters into the pot.
Add:
salt
black pepper
paprika
cumin
turmeric
bay leaf
Stir well so the trotters are coated with the spices.
4. Build the Broth
Add the tomato paste, water (or broth), and chili pepper if using.
Bring everything to a gentle boil.
5. Slow Cook Until Tender
Reduce the heat to low, cover the pot, and let it simmer for 2 to 2½ hours.
The trotters are ready when:
the meat is extremely tender
the broth becomes slightly thick and gelatinous.
(You can also cook them in a pressure cooker for about 45–60 minutes.)
6. Finish the Dish
Add lemon juice and taste the broth. Adjust salt if needed.
Let the dish rest for 10 minutes before serving.
Serving Suggestions
Serve hot with:
fresh crusty bread
steamed rice
couscous
or boiled potatoes
Sprinkle fresh parsley on top for color and freshness.
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