Papua New Guinean-style Stuffed Lamb Feet

Ingredients

In this Papua New Guinean adaptation, the traditional French dish of Pieds paquets is transformed by incorporating local ingredients and flavors. The stuffing is modified to include Papua New Guinean herbs, spices, and vegetables, giving the dish a distinct taste and aroma. Additionally, the cooking technique is adjusted to suit the local culinary traditions, resulting in a unique and delicious Papua New Guinean-style dish. We alse have the original recipe for Pieds paquets, so you can check it out.

• 4 lamb feet 4 lamb feet
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tomato, diced 1 tomato, diced
• 1 carrot, finely chopped 1 carrot, finely chopped
• 1 bell pepper, finely chopped 1 bell pepper, finely chopped
• 2 tablespoons of fresh parsley, chopped 2 tablespoons of fresh parsley, chopped
• 1 tablespoon of fresh thyme leaves 1 tablespoon of fresh thyme leaves
• 1 teaspoon of paprika 1 teaspoon of paprika
• 1 teaspoon of ground cumin 1 teaspoon of ground cumin
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons of vegetable oil 2 tablespoons of vegetable oil
• 2 cups (470ml) of chicken broth 2 cups (470ml) of chicken broth

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Clean the lamb feet thoroughly, removing any excess fat or skin.
3. 3.
   In a large bowl, combine the onion, garlic, tomato, carrot, bell pepper, parsley, thyme, paprika, cumin, salt, and pepper. Mix well to create the stuffing.
4. 4.
   Carefully stuff each lamb foot with the prepared mixture, ensuring it is evenly distributed.
5. 5.
   Heat the vegetable oil in a large oven-safe pot over medium heat. Add the stuffed lamb feet and cook until browned on all sides.
6. 6.
   Pour the chicken broth into the pot, covering the lamb feet.
7. 7.
   Cover the pot with a lid and transfer it to the preheated oven.
8. 8.
   Bake for approximately 2 hours, or until the lamb feet are tender and the flavors have melded together.
9. 9.
   Remove from the oven and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Lamb feet — Ensure that the lamb feet are cleaned thoroughly to remove any impurities before cooking.
• Fresh herbs — Use fresh herbs for the best flavor. If unavailable, you can substitute with dried herbs, but reduce the quantity by half.
• Chicken broth — Opt for low-sodium chicken broth to control the saltiness of the dish.

Tips & Tricks

• To enhance the flavors, marinate the lamb feet in the stuffing mixture overnight before cooking.
• Serve the dish with steamed rice or roasted sweet potatoes for a complete meal.
• Adjust the spiciness by adding chili flakes or hot sauce to the stuffing mixture.
• For a richer flavor, you can add a splash of coconut milk to the chicken broth before baking.
• Garnish with fresh cilantro or mint leaves for a burst of freshness.

Serving advice

Serve the Papua New Guinean-style Stuffed Lamb Feet hot, accompanied by a side of steamed rice or roasted sweet potatoes. Garnish with fresh herbs for an added touch of freshness.

Presentation advice

Arrange the stuffed lamb feet on a platter, showcasing their golden-brown exterior. Drizzle some of the cooking juices over the top for an appetizing presentation. Garnish with fresh herbs and serve with the suggested side dishes.