Set out a scale and the equipment for Pacha. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh lamb leg, garlic, yellow onion, tomato paste, low-sodium beef broth, bay leaf, lemon juice, pita, kosher salt, olive oil. Pacha is cooked in Baghdad as its own plate, not as a copy of a restaurant menu. Simmer the lamb with a great deal of garlic until the broth is rich, then serve it over torn bread. Trotters are the old cut. Leg is the lamb this pantry weighs. Amounts are for 4 from foods this library can count.
