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Holidays & Special Occasions

Pacha (Traditional Lamb Trotter and Head Stew)

★ ★ ★ ★ ★ (0)
40 min
Prep
4.5–5 hrs
Cook

Ingredients

  • 1.5 kg (3 lb) cleaned lamb trotters (and stomach, if available)
  • 2 onions, quartered
  • 4 cloves garlic
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 2 bay leaves
  • 2 litres (8 cups) water
  • Salt to taste
  • Flatbread, for serving

Method

  1. Thoroughly clean the trotters (and stomach, if using), scrubbing well and blanching briefly in boiling water; discard the blanching water.
  2. Place the cleaned meat in a large pot with onion, garlic, turmeric, cumin and bay leaves, and cover with fresh water.
  3. Bring to a boil, skim any foam, then reduce heat and simmer gently for 4 to 5 hours, until the meat is very tender and falling from the bone.
  4. Season with salt in the final hour of cooking.
  5. Ladle the stew and its rich broth into bowls, removing bay leaves before serving.
  6. Serve hot with warm flatbread for dipping.

Introduction: A deeply traditional dish served especially on Fridays and religious holidays, Pacha is a slow-simmered stew of lamb trotters, stomach and head, reflecting Iraq's nose-to-tail culinary heritage and communal dining customs.

Cultural Background: A deeply traditional dish served especially on Fridays and religious holidays, Pacha is a slow-simmered stew of lamb trotters, stomach and head, reflecting Iraq's nose-to-tail culinary heritage and communal dining customs.

Tips: Thorough cleaning and an initial blanch are essential steps for a clean-tasting, fragrant final broth.

Variations: Some versions include a small amount of rice added to the broth in the last 20 minutes of cooking for extra body. Not vegetarian; no authentic vegetarian version exists as this is fundamentally a nose-to-tail meat dish.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat gently on the stovetop over low heat until warmed through, stirring occasionally.

FAQs:

Q: Where can I find lamb trotters?

A: Middle Eastern or halal butchers typically carry them; ask them to clean and split the trotters for you.

Q: Why does the dish need such a long cooking time?

A: The long simmer is essential to fully tenderize the trotters and develop a rich, gelatinous broth.

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