Tempura of trotters

Put the lamb trotters in boiling salted water for 5 minutes, remove, cool and wash well. Meanwhile, poach all the vegetables, except the tomatoes, for 30 minutes, at which point add the tomatoes, poach for a further 5 minutes and add the trotters, the spices and cover with water. Simmer for 1:30Hrs. En este momento retiramos las manitas, las deshuesamos con cuidado de mantener en lo posible su forma original y extendemos en un film.

Add the stock and reduce until you obtain a smooth and tasty sauce. Roast the red peppers, peel and cut into thin strips and set aside. Make the tempura by mixing all the ingredients together in a bowl until you obtain a creamy paste, and leave it at room temperature. To assemble the dish, dip the trotters in the tempura and fry over a high heat for 2 minutes, remove them on blotting paper and place them on the plate previously covered with the strips of roasted peppers. We accompany it with its own reduced juice.