📝 About This Recipe
Pacha is a legendary Afghan delicacy, a deeply nourishing and gelatinous soup made from sheep’s trotters and head, simmered to perfection over many hours. Traditionally enjoyed as a hearty breakfast on cold winter mornings, this dish is prized for its rich, collagen-packed broth and tender meat that falls effortlessly off the bone. Infused with aromatic garlic, turmeric, and warm spices, it represents the pinnacle of Afghan hospitality and communal dining.
🥗 Ingredients
The Meat
- 6 pieces Sheep's Trotters (Feet) (cleaned, singed, and scraped thoroughly)
- 1 Sheep's Head (cleaned, split by a butcher, brains removed if preferred)
- 2 pieces Lamb Shank (optional, for extra meatiness)
Aromatics and Spices
- 2 large White Onion (peeled and halved)
- 2 heads Garlic (cloves peeled and slightly crushed)
- 2 inch piece Fresh Ginger (sliced into thick coins)
- 1 tablespoon Turmeric Powder (for a golden hue)
- 1 tablespoon Black Peppercorns (whole)
- 1 large Cinnamon Stick
- 6 pieces Green Cardamom Pods (cracked open)
- 2 tablespoons Salt (adjust to taste at the end)
- 5-6 liters Water (enough to fully submerge the meat by several inches)
For Serving
- 3 Fresh Lemon (cut into wedges)
- 1 tablespoon Red Chili Flakes (for heat)
- 4 large loaves Fresh Naan (Afghan flatbread is best)
- 1/2 cup White Vinegar (mixed with minced garlic for a dipping sauce)
👨🍳 Instructions
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1
Begin by meticulously cleaning the sheep's head and trotters. Use a knife to scrape any charred skin or remaining hair. Rinse multiple times in cold water until the water runs completely clear.
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2
Place the cleaned meat in a very large stockpot and cover with cold water. Bring to a rolling boil for 10-15 minutes. You will see a thick, grey foam rise to the surface.
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3
Drain the pot entirely and discard the first boiling water. Rinse the meat pieces again to remove any residue. This 'par-boiling' step ensures a clean, clear, and odor-free broth.
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4
Return the meat to the clean pot. Add the halved onions, crushed garlic cloves, ginger slices, turmeric, peppercorns, cinnamon, and cardamom pods.
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5
Pour in 5-6 liters of fresh water, ensuring the meat is well-submerged. Do not add salt yet, as it can toughen the meat during the long simmer.
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6
Bring the pot to a boil, then immediately reduce the heat to the lowest possible setting. Cover with a tight-fitting lid.
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7
Simmer gently for 6 to 8 hours. If you have a slow cooker, you can transfer it there for 10 hours on low. The goal is for the connective tissue to turn into gelatin and the meat to be incredibly soft.
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8
Check the water level every 2 hours; if it has reduced too much, add boiling water to keep the meat submerged.
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9
In the final hour of cooking, add the salt. Taste the broth—it should be rich, velvety, and deeply savory.
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10
Carefully remove the large pieces of meat and bone from the pot. You can serve them whole in a large platter or pull the meat off the bones and return it to the broth, discarding the bones and whole spices.
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11
Skim any excess fat from the surface if desired, though a little oil is traditional for flavor and energy.
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12
Ladle the hot broth and meat into deep bowls. Serve immediately while piping hot.
💡 Chef's Tips
For the best flavor, prepare the Pacha the night before and let it simmer overnight on the lowest flame; the flavors deepen significantly by morning. If the smell of cooking lamb is too strong for you, add a piece of dried orange peel or a few bay leaves to the broth to neutralize the aroma. Ensure you use a heavy-bottomed pot (like a Dutch oven) to prevent any scorching during the long cooking process. Don't skip the vinegar and garlic sauce; the acidity is essential to cut through the richness of the fatty broth. If you prefer a thicker broth, you can mash one of the cooked onions back into the liquid at the end.
🍽️ Serving Suggestions
Serve with warm, crusty Afghan Naan or Lavash bread to soak up the precious broth. Provide a side bowl of 'Sir-Sirkah' (minced garlic steeped in white vinegar) for guests to drizzle over their portion. Offer plenty of fresh lemon wedges and red chili flakes to allow everyone to customize their spice and acidity levels. Pair with a hot cup of green tea (Chai-e-Sabz) with cardamom to aid digestion after this heavy meal. Traditionally eaten by hand by breaking the bread into small pieces and letting them soak in the bowl before eating.