Kar3in (Moroccan Trotters Stew)

Ingredients

• 1.5 kgLamb or beef trotters, cleaned and cut into pieces
• 200 gChickpeas, soaked overnight
• 1 largeOnion, chopped
• 5 clovesGarlic, minced
• 1 tbspFresh ginger, grated
• 1 tspTurmeric
• 1 tspSweet paprika
• 1 tspGround cumin
• 1 wholeCinnamon stick
• 2 leavesBay leaves
• 3 tbspOlive oil
• 2 tbspTomato paste
• 2.5 litersWater
• 0.5 cupFresh cilantro, chopped
• 0.25 cupFresh parsley, chopped
• 1.5 tspSalt
• 0.5 tspBlack pepper

Instructions

1. 1

   Rinse the trotters thoroughly under cold water and, if needed, blanch them in boiling water for 5 minutes to remove any impurities, then drain.

2. 2

   Heat the olive oil in a large heavy pot or pressure cooker over medium heat. Add the onion and garlic, and cook until softened and fragrant, about 5 minutes.

3. 3

   Add the trotters, ginger, turmeric, paprika, cumin, cinnamon stick, bay leaves, salt, and pepper. Stir well to coat the meat in the spices.

4. 4

   Stir in the tomato paste, then pour in the water. Bring to a boil, skimming off any foam that rises to the top.

5. 5

   Cover and simmer over low heat for 3 to 3.5 hours (or 45-60 minutes in a pressure cooker), until the trotters are very tender and the broth has thickened and turned rich and gelatinous.

6. 6

   Add the soaked chickpeas about 1 hour before the trotters finish cooking, so they become soft but still hold their shape.

7. 7

   Continue simmering until the meat is falling off the bone and the sauce has reduced to a thick, glossy consistency.

8. 8

   Taste and adjust the seasoning with salt and pepper as needed.

9. 9

   Stir in the fresh cilantro and parsley just before serving.

10. 10

    Serve hot in deep bowls with plenty of the rich broth, alongside warm Moroccan bread for dipping.