This hearty and nutritious broth is made from lamb's head, which is slowly cooked to extract its deep and rich flavor. The preparation of this broth begins with a careful cleaning of the lamb's head, which is then boiled together with a variety of vegetables such as potatoes, carrots, and sometimes corn and dehydrated potatoes (chuno).
Spices play a crucial role in this dish, and ingredients such as cumin, mint, parsley, and sometimes oregano are included to enhance the flavor of the broth. Often, onion and garlic are also added to provide an aromatic base. The result is a clear and tasty broth, loaded with proteins and minerals, with a unique flavor that reflects the richness of Bolivian cuisine.
The Lamb Head Broth is a hearty dish, traditionally served at community events and festivals, as well as during recovery and strengthening moments due to its nutritional properties. This broth exemplifies how Bolivian gastronomy makes use of all available ingredients, creating dishes that are both functional and delicious, and that strengthen community and family bonds through shared food.
Lamb Head Broth
Ingredients
1 Lamb's head
1 Small carrot
2 Potatoes
6 Medium chuno, soaked and peeled
¼ cup of Rice
1 Parsley stem
1 Celery stem
1 teaspoon of Oregano
1 Small onion
1 liter of Water
1 pinch of Salt
Preparation
Step 1 : In a pot, place the liter of water and bring the lamb's head to a boil.
Step 2 : Add the onion, the peeled carrot cut into four pieces, the soaked and peeled chuno as needed, the parsley stem, and the celery stem.
Step 3 : Once the head is cooked, add the rice and chuno.
Step 4 : Let it cook over low heat until ready.
Step 5 : Add the peeled potatoes cut in half and cook until tender.
Step 6 : Once all ingredients are cooked, remove the lamb's head, cut it in half, and serve on a deep plate with half a head of lamb, two halves of potato, and three chuno pieces per person.
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