Moroccan Cow Trotters (Kergin / Ker3in)

• 1 Cow trotters, cleaned and washed
• Onion, sliced thin
• 5 cloves Garlic, crushed or sliced
• Chickpeas, soaked overnight
• ½ teaspoon Black pepper
• 1 teaspoon Turmeric
• 1 teaspoon Dried coriander
• 1 teaspoon Paprika
• 1 teaspoon Dried ginger
• 1 teaspoon Cumin
• ¼ teaspoon Dried hot red pepper
• Saffron, soaked in hot water
• ¼ cup Olive oil, or small glass of cooking olive oil
• Salt, to taste

Preparation

1. Step 1

   0:21
   Clean and wash the cow trotters well. Place them in a pressure cooker (cocotte).
2. Step 2

   0:48
   Slice the onion thinly and crush or slice the garlic cloves. Add both to the pressure cooker with the trotters.
3. Step 3

   1:34
   Add the salt, black pepper, turmeric, dried coriander, paprika, dried ginger, cumin, soaked saffron, a small amount of dried hot red pepper, and the olive oil. Stir everything together well.
4. Step 4

   3:57
   Add the ginger and cumin that were missed earlier. Add enough water to cover the ingredients and pressure-cook on medium-low heat for about 1 hour 20 minutes.
5. Step 5

   4:43
   Add the soaked chickpeas, stir gently, reseal the pressure cooker, and continue cooking on low heat for another 1.5 hours or until the meat is very tender and the broth is rich and gelatinous (total cooking time approximately 2.5 hours).
6. Step 6

   5:36
   Serve hot. The finished dish should have a silky, gelatinous broth rich in natural collagen.