Name: Hergma II (Marrakshi Version) (Calf’s Feet with Chick Peas and Raisins)
Yield: Serves 4–6
Cuisine: Moroccan
Ingredients: 4 cleaned calf’s feet, each cut into 4 pieces across the bone; 150 ml/¼ pint (⅔ cup) olive oil; 2 packets (heaped 1 teaspoon) powdered saffron; ¼-½ teaspoon hot red pepper; 4–6 cloves garlic, peeled; 2–3 large Spanish onions, peeled and coarsely grated; 1 tablespoon each salt and powdered cumin; 450 g/1 lb (2 cups) chick peas, soaked overnight; 225 g/½ lb (1⅓ cups) black raisins

Preparation info

Serves
4–6

Difficulty
Complex

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

4 cleaned calf’s feet, each cut into 4 pieces across the bone
450 g/1 lb (2

Method

Wash calf’s feet segments. Drain chick peas and remove skins. Wash raisins and place in a bowl just large enough to hold them. Add boiling water to just cover them, and leave for about 15 minutes.
Place calf’s feet segments in a tagine or large flameproof casserole with chick peas, plumped-up raisins, whole garlic cloves, and all the remaining ingredient