Name: Traditional Gulf Pacha
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Yield: 4 حصص
Cuisine: Gulf
Ingredients: 4 piece cleaned lamb trotters; 800 g sheep head meat; 2 piece onion; 8 piece garlic; 2 piece black dried lime; 3 piece bay leaves; 8 piece cardamom pods; 2 piece cinnamon sticks; 5 piece whole cloves; 1 tsp whole black peppercorns; 1 tsp ground turmeric; 1.5 tbsp salt; 0.5 cup white vinegar; 0.25 cup white flour

Instructions

Cleaning and Preparation Stage

Thoroughly rub the trotters and head pieces with flour, vinegar, and cold water to eliminate impurities and odors, then rinse well under running water.
Initial Parboiling and Skimming

Place the pieces in a large pot, cover with cold water, and bring to a boil over high heat for 10 minutes to cleanse the meat, then drain the water completely and wash the pieces with warm water. · 10 min
Adding Aromatic Seasonings

Return the meat to a clean pot and submerge in plenty of boiling water, then add onion, garlic cloves, dried lime, bay leaves, cardamom, cinnamon, cloves, black pepper, and turmeric.
Slow Simmering

Leave the Pacha to simmer gently over very low heat with the pot tightly covered for two and a half to three hours until the meat becomes tender and separates from the bone. · 2 h 30 min
Final Seasoning and Serving

Add salt half an hour before full doneness, adjusting to taste, then ladle the meat pieces and trotters into a deep serving dish along with the hot strained broth. · 30 min

Nutrition / serving

640

cal

protein g

3.5

carbs g

fat g

Chef's tips

The key to a clear broth and wonderful flavor lies in thoroughly rubbing the meat with flour and vinegar and entirely discarding the first boiling water.