A hearty Azerbaijani dish, kalla-pacha simmers lamb trotters and head meat in a pressure cooker until soft. The gelatin-rich broth is finished with a garlic vinegar sauce.
Wash the lamb trotters and head meat several times in cold water and remove any bristles, then place them in the pressure cooker and add enough water to cover.
Add the salt and bay leaf and close the lid; once it starts hissing, cook on low heat until the meat falls off the bone.
Mix the crushed garlic, pepper and vinegar into a sharp sauce; drizzle with melted butter if you like.
Pull the meat off the bones and ladle it into bowls with the hot broth, then spoon the garlic vinegar sauce over the top.
Wash the meat several times in cold water, changing it each time, before it goes into the pressure cooker, or the broth will stay cloudy. Serving the sauce without bread keeps the dish low in carbohydrates. Allergens: contains milk and dairy.
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