Offal
Kelle-pache is a hearty Azerbaijani dish made by pressure-cooking lamb trotters and head meat until tender. The gelatin-rich broth is served with a garlic-vinegar sauce.
Rinse the lamb trotters and head several times in cold water and remove any hair. Put them in the pressure cooker and add enough water to cover.
Add the salt and bay leaf and close the lid. Once the pressure cooker reaches pressure, cook over low heat until the meat separates from the bones.
Mix the crushed garlic, black pepper, and vinegar to make a sharp sauce. Drizzle with melted butter, if desired.
Separate the meat from the bones and place it in bowls with the hot broth. Drizzle the garlic-vinegar sauce over the top and serve.
Rinse the meat several times in cold water, changing the water each time, before adding it to the pressure cooker; otherwise, the broth will be cloudy. Served without bread, the dish remains low in carbohydrates. Allergen: contains milk and dairy products.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.