A Day in Iranian Mountain Village | Cooking Lamb Trotters Stew

lamb trotters

🥗Healthier: chicken thighs

💰Cheaper: beef shank

Chicken thighs are leaner and more affordable than lamb trotters.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs offer convenience and longer shelf life.

Clean lamb trotters thoroughly and soak in water for 1 hour.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Add diced tomatoes and cook until softened, about 3-4 minutes.

Incorporate turmeric, cinnamon, and black pepper, stirring well to combine.

Add lamb trotters to the pot, browning them on all sides for 5-7 minutes.

Pour in enough water to cover the trotters, then bring to a boil.

Reduce heat to low, cover, and simmer for 2-3 hours until trotters are tender.

Add chopped carrots and potatoes, cooking for an additional 30 minutes.

Stir in cooked chickpeas and bay leaves, simmering for 10 more minutes.

Finish with lemon juice and fresh herbs before serving.

Cooking Techniques

Spice Level: