Kawareh, a Jordanian classic for cold winter evenings, is a hearty dish made by slowly cooking lamb trotters in a spiced tomato-paste broth. Using a pressure cooker shortens the traditional hours-long cooking time, leaving tender meat that falls away from the bones.
Clean the trotters and blanch them in boiling water for 10 minutes. Skim off the foam and discard the water.
Add the trotters, chopped onion, crushed garlic, tomato paste, cumin, Turkish red pepper flakes, bay leaf, salt, black pepper, and water to the pressure cooker. Lock the lid.
Cook over low heat for 75 minutes, starting when the pressure cooker begins to hiss.
Turn off the heat and wait about 10 minutes for the steam to release naturally.
Drain the trotters and transfer them to a serving plate once the meat separates from the bones. Drizzle with lemon juice and serve hot.
Do not skip blanching the trotters in boiling water first; otherwise, foam and odor may affect the dish. Do not open the pressure cooker until all the steam has released and the cooker is fully depressurized.
Tarifte 75 dakika yazıyor ama benim düdüklüm eski model olduğu için 95 dakikada kemik ayrıldı; ilk 75 dakikanın sonunda kontrol edip gerekirse birkaç dakika daha pişirmeyi deneyebilirsiniz.
Düdüklü tencerede 75 dakika pişirdikten sonra kemik tam ayrılmıyorsa süreyi uzatmak mantıklı mı, yoksa bu paçanın kalitesiyle mi ilgili bir durum olur? Yoksa etin cinsine göre de değişebilir mi acaba?
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