Kawareh is a winter-evening classic in Jordan: lamb trotters slow-simmered in a spiced tomato broth until falling off the bone. Using a pressure cooker cuts the traditional hours-long cooking time while still leaving the meat meltingly tender.
Clean the trotters and pre-boil them in boiling water for 10 minutes, skimming off the foam, then drain.
Place the trotters, chopped onion, crushed garlic, tomato paste, cumin, chili flakes, bay leaf, salt, pepper and water in the pressure cooker and close the lid.
Cook on low heat for 75 minutes from the moment the cooker starts hissing.
Turn off the heat and let the steam release naturally for about 10 minutes.
Strain the trotters until the meat pulls off the bone, transfer to a serving plate, drizzle with lemon juice and serve hot.
Do not skip the initial boiling of the trotters, or the foam and odour will carry into the dish. Do not open the pressure cooker lid until the steam has fully released.
The next day, the cooled broth sets into a jelly; adding a spoon of water and warming gently over low heat before reheating gives better results.
Admin DadaGastro · verified in test kitchenTarifte 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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