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Friday, March 30, 2012

BOLLIDA WITH 15TH C MUTTON TROTTER POTTAGE


Vigorous boil.
Photo by Jason Ester
vigorously or briskly boiled. [Nola. 1989:xvi-3; and Nola/Pérez. 1994:190]

MUTTON TROTTER POTTAGE ADAPTED FROM
NOLA’S xvi-3 POTAJE DE MANOS DE CARNERO

Ingredients[1]

2 large  onions, chopped.
4 garlic cloves, minced.
1 thumb of ginger, grated
8 cooked sheep's trotters, well-scrubbed.
8 cooked marrow bones.
1 tbsp coriander
1 tsp cumin
¼ tsp saffron
1 tsp Byzantine murri (see almorí published August 25, 2011 for recipe)
½ tsp salt
3 whole black cardamom pods
3 whole star anise
1 c cilantro and parsley mixed

Lamb Trotters
Photo by Sunil Kashikar
Garnish
1 tbsp sugar

Preparation

Brown the onions in oil. Add the garlic and ginger. When golden brown add ground coriander, cumin, and saffron. Stir till fragrant. Stir in the remaining spices and salt, put the trotters and marrow bones in the pan cover with plenty of mutton broth, and simmer for several hours or overnight. Put in the chopped herbs to wilt with a little extra Byzantine murri for fragrance.

Strain the broth until 8 cups are obtained from the trotter pan. Grind almonds in a mortar. Blend them with the 8 cups of mutton broth and strain them through a cheese-cloth. Put almond milk in the pot with the trotters and other ingredients. Bring to a vigorous boil for 5 minutes. Remove the cardamom pods. Serve in bowls. Sprinkle sugar on top of each bowl.

[1] Nola’s recipe only calls for trotters, ginger, almond milk. It seems that it is understood that the other ingredients should be included. 

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