Sheep’s trotters tagine

Sheep’s trotters tagine
This is a typical Moroccan tagine, it is usually served during the holy days of Aid Al Adha, it is a very simple recipe, however, it requires at least one hour to cook perfectly, and here are the ingredients:
Ingredients
  • Two tablespoons of vegetable oil
  • 2 sheep’s feet
  • 2 onions
  • Two tablespoons of olive oil
  • 4 cloves of garlic
  • One teaspoon of paprika
  • One teaspoon of turmeric
  • One teaspoon of coriander powder
  • One teaspoon of cumin
  • Half a teaspoon of cinnamon
  • Half a teaspoon of pepper
  • Half a teaspoon of mace
  • Half a teaspoon of saffron
  • Salt
  • 100 g chickpeas
  • Water
Instructions
  1. Now for the preparation:
    Preparing sheep’s trotters tagine in the traditional way, using a clay tagine, is going to take a large amount of time, usually it can even take more than twelve hours!
  2. This is the reason why I highly recommend that you only use a pressure cooker.
  3. So, in a pressure cooker, add your oils at first, then the vegetables and the sheep’s feet, make sure you expose them to fire for just some few minutes in order to burn hairs before cooking them, you need also to clean them and make sure they don’t have hooves.
  4. Add your other ingredients and spices and cover with water, closed tightly and cook over medium heat.
  5. Cooking time can vary tremendously, it is because of the quality of the sheep’s feet can vary, you should check at least once every forty-five minutes and add water if the chickpeas and the sheep’s’ feet aren’t tender.
  6. Serve in a decorated serving tagine while still warm.

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