Caldo de Cabeza

Caldo de Cabeza

By
From
Andina
Serves
6
Photographer
David Loftus

Lamb’s Head & Vegetables Consommé. This dish is rooted in the traditions of Pasco, Apurímac, Cusco, Huánuco and Arequipa – but my kids and their friends in London love it, too. Any good butcher will cut up the lamb’s head for you if you ask, and Halal butchers often have lambs’ heads in stock. Use the whole head, including the brains and tongue, which are essential for flavour.

Ingredients

Quantity Ingredient
1 lamb’s head, cut into 6 pieces, tongue reserved
2 large onions, roughly chopped
cloves from 1/2 head of garlic, sliced
1 teaspoon ground cumin
1 teaspoon dried oregano
4 sweet potatoes, peeled and cut into thick chunks
1 red pepper, deseeded and finely diced
200g sweetcorn kernels
100g peas
salt
freshly ground black pepper

Method

  1. Put the pieces of head, including the tongue (cut this into pieces if you like), in a very large saucepan or stock pot. Cover with water – this will probably take at least 2.5–3 litres. Bring to the boil over a high heat. Leave to boil, skimming off any mushroomcoloured foam that collects on the surface. Stop when the foam turns white (about 4–5 minutes).
  2. Add the onion, garlic, cumin and oregano and season with plenty of salt and pepper. Reduce the heat to low and simmer, partially covered, for at least 2 hours, or until the meat on the head is close to falling off the bone, the tongue is tender and the broth has reduced by more than one-third.
  3. Add the sweet potato and red pepper. Simmer for a further 15 minutes until the vegetables are tender, then add the sweetcorn and peas. Simmer for 3–4 minutes, then taste and adjust the seasoning, if necessary. Serve immediately, leaving the meat on the bone, ladled into deep bowls.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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