Back to 4 servings 1 sheep's head, cleaned and split in half 4 sheep's trotters, cleaned 2 large onions, chopped; half for the pot 5 garlic cloves, smashed 2 bay leaves 1 stick cinnamon 1 teaspoon turmeric 1 teaspoon black pepper 1 teaspoon salt, added in the final 30 minutes, adjust to taste 2 tablespoons lemon juice, plus wedges for serving 2 quarts water, enough to cover by a few inches 1 teaspoon ginger, ground sangak or other flatbread, for serving
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1 Step 1: Singe the head and trotters over a gas flame to burn off any remaining hair, then scrub well.2 Step 2: Wash all the parts in a large pot under running water for at least 15 minutes, changing the water until it runs clear. Rinse out the nasal passages and ear canals.3 Step 3: Place the head, trotters, half the onion, garlic, bay leaves, cinnamon, turmeric, black pepper and ginger in a clean large pot. Cover with water by a few inches.4 Step 4: Bring to a boil over high heat, then skim off the foam that rises to the surface.5 Step 5: Reduce the heat to low, cover partly, and simmer gently for 5 to 6 hours, skimming now and then and topping up with hot water as needed, until the meat is very tender and falls from the bone.6 Step 6: In the final 30 minutes, add the salt and stir in the lemon juice, then taste and adjust.7 Step 7: Remove the head and trotters, pull the meat from the bones and discard the bones. Ladle the broth into bowls and serve the meat alongside with fresh bread, lemon wedges and the remaining raw onion.getsaucepan.com/r/8543241f-2ce7-5847-848e-7aad1714e7e6
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