Lamb trotters are the feet of lamb's, and while that sounds like it may not be the most appealing sounding dish but once they are cooked the resulting dish is tender and full of flavor. The trotters are served in a sauce made with tomatoes and thyme…
making for a delicious and flavor-packed meal. Serve the meat over a bed of rice or other grains for a filling and balanced meal.
- 1.5 kilograms lamb
- 4 cloves garlic
- 2 onion
- 3 bay leaves
- 1 chive
- 2 carrots
- 12 peppercorns
- 5 ounces white wine
- 3 chile peppers
- 1 kilogram tomato puree
- fresh thyme
- Wash the lamb trotters under running water.
- Place the trotters in plenty of water along with 2 unpeeled cloves of garlic, chive, 1 onion (sliced in half), bay leaves, carrots, peppercorns and wine. Cook in the pressure cooker for 25 minutes. The trotters should be tender, with the meat separating easily from the bone. Remove the trotters and set aside.
- Dice the remaining onion and garlic and add to a skillet with a tablespoon of oil. Saute for 5 minutes. Add the peppers and stir well.
- Add the tomato puree and bring to a simmer. Add a pinch of salt and sugar and stir.
- Add the sauce to a blender and puree until smooth. Add some of the broth from the pressure cooker if the sauce is too thick.
- In a saucepan, mix the trotters and tomato sauce with a sprig of thyme. Simmer for 5 minutes and serve.
|Calories1290Calories from Fat800|
|% DAILY VALUE|
|Calories from Fat800|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.