Clean the sheep’s head and lamb trotters thoroughly. Pay special attention to the ears and other hard-to-reach areas, and remove any remaining hair carefully.

Cook the onion and garlic:

Heat a large pot over medium heat. Add a small amount of oil, then cook the chopped onion until soft and lightly golden. Add the garlic and stir briefly.

Add the spices:

Add turmeric, black pepper, cinnamon, and ginger. Stir gently for a few seconds until the spices become aromatic.

Add the meat:

Place the cleaned sheep’s head and lamb trotters into the pot. Pour in enough water to cover the ingredients.

Remove the foam:

Bring the water to a boil. Once foam appears on the surface, carefully remove it with a spoon.

Slow cook:

Reduce the heat to low, cover the pot, and cook for approximately 5 to 6 hours, or until the meat is very tender.

Season the Kale Pache:

Add salt toward the end of cooking and adjust the seasoning to taste. Add lemon juice during the later stages of cooking.

Serve:

Serve the Kale Pache hot with fresh bread, lemon juice, fresh herbs, or traditional pickles.