A central Anatolian lamb trotter stew slowly cooked with tomato, peppers, onion, garlic, and butter in a clay-pot style.
35 min prep 225 min cook
Keeps the screen on · step-by-step guide · built-in timer
Wash the cleaned lamb trotters in plenty of water, place them in a pot, and parboil for 12 minutes.
Discard the first water, rinse the trotters again, and place them in a clay pot or cast iron pot.
Cut the onions, tomatoes, and green peppers into large pieces, leaving the garlic cloves whole.
Add the vegetables, butter, hot water, salt, and black pepper over the trotters.
Cover the pot and cook in a 170°C oven for 3 hours 20 minutes, until the trotters are tender.
Open the lid and check the liquid, add half a glass of hot water if needed, and keep it in the oven for 15 more minutes.
Slice the lemon, divide the clay pot trotter and its broth among hot bowls, and serve.
💡 Tip: Buy the lamb trotters cleaned by the butcher and discard the first boiling water; this step noticeably softens the aroma in a home kitchen.
🍽️ Serving suggestion: Serve the clay pot trotter hot in bowls with its broth, balanced by optional lavash, lemon, and pickles.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~520
kcal calories
38
g protein
18
g carbs
33
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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