The lamb head soup is served in abundance. It is a dish especially to be eaten in the morning, at the beginning of a day. Apart from many of our nutrients, it gives a great energy.
The Peruvian lamb broth is using against hangovers too and the most common parts are: the eye, the tongue, the nose and the ear. A really old soup that today is a delicacy.
There are so many entrees on Peruvian cuisine like salads, snacks, and delicious broths, but none are as fabulous as lamb broth. So join me to discover this recipe for Lamb broth and enjoy.
Peruvian Lamb broth Soup Recipe
Ingredients
- 1 head of lamb or chop lamb
- water peeled salt
- 2 tbsp yellow chili ground
- ½ kg big corn mote
- ½ kg dried potatoes coriander
- ½ red chili (rocoto) ground
- 1 lemon
- 1 bundle chinese onion, minced
Instructions
- At first, we cut 1 head of lamb into well-washed pieces and place it in a pot with water next to the peeled and washed nickname, cooking it over low heat until the nickname is at its point, removing the foam that the head is generating on the surface.
- Now we taste the broth to add salt, 1 whole dried mirasol pepper and peeled potatoes.
- Next we debone the pieces of the head recovering their meat to return them to the broth and we let it cook.
- Finally we add paico, mint, ground hot pepper, lemon and chopped Chinese onion. READY!
Notes
Peruvian Lamb Broth Nutritional Values
Lamb broth, due to its ingredients, provides a high protein content due to the meat that it has in the composition of the broth. It also provides a big amount of vitamin B, that helps improve the functioning of the nervous system and can also help control attacks of asthma due to the levels of selenium it has.
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