This type of entree is one of the most consumed by Peruvians, due to its large variations and to the different ways in which it is prepared and served according to the place where each person is.
In ancient times, this broth was a food of great qualities consumed by the Incas; even the Spanish in the Viceroyalty prepared it to their delight, as this is the simplest way to fix this type of protein.
Currently, the soup is served with tripe or tripe, without forgetting to add the peculiar lamb meat. In turn, it is accompanied by chifa rice, white rice, boiled tubers and why not, with potatoes in all its presentations.
Peruvian Lamb Soup Recipe
Ingredients
- 1 head of lamb or lean lamb bone, neck or leg
- 1 bunch of fresh coriander
- 1 cup of fresh paprika
- 1 cup of grated banana
- 140 gr of peeled mote
- 1 dried mirasol chili
- 1 tsp. peppermint
- 1 tbsp. ground hot pepper
- 1 tbsp. Chinese onion finely chopped
- 3 carrots, sliced
- 3 stalks of celery chopped
- Juice of one lemon
- Paico
- potatoes to taste
- Water
- Salt to taste
Materials or utensils
- knife
- Olla
- Spoons
- Cutting board
- skimmer
- Bowl or soup cup
Preparation
Wash the lamb's head with plenty of water, then chop it into small pieces. In case of using another part of the lamb, carry out the same step.
In a pot with plenty of water, place the pieces together with the one hundred and forty grams of peeled mote (previously washed) and leave cook over low heat until the mote reaches its point, this will be known when you have to remove the foam displayed by the pieces of lamb towards the surface.
Then season with salt to taste and taste the broth to rectify. Later, add a dried mirasol pepper and the potatoes to taste, well cleaned, peeled and chopped into squares. In the case of carrot and celery, chop them into small slices and add them to the preparation. Also add the cup of grated banana so that the soup takes consistency.
Then, remove and debone the pieces of the lamb's head, thus recovering the lean meat; at the end, return the meat to the broth and let it cook for approximately 15 minutes.
As time passes, add paico to taste, as well as a teaspoon of mint, one of ground rocoto, paprika, lemon juice and a tablespoon of finely chopped Chinese onion. Stir everything so that each ingredient integrates with the other. Rectify the salt and cook for another 20 minutes.
To finish, serve in a soup plate and decorate with coriander on the surface.
Suggestions
- Use fresh meat and vegetables. Be aware of the quality and color of the meat to be used, as this will influence the flavor of the soup. Likewise, the consistency, flavor and smell of the vegetables can be a fundamental factor in the color and firmness of the broth.
- you can incorporate tripe, tripe, chicken, beef or porkIt all depends on the taste of consumers.
- To give your stew a higher level, you can substitute the water for chicken or beef broth. This will allow you to add vegetables, giving a new flavor to your dish.
- It is important that the broth boils 3 to 4 hours depending on the quantity, which will give you a off-white color and a smoky flavor.
- If during the boil we see that the head is already soft, we remove it from the pot and let the other ingredients continue to boil until everything is very smooth.
- The preparation requires tiempo for best results. In addition, one of the keys to having a good cooking is cook everything over low heat, in this way the lamb meat will be softer, reaching a better texture and sensation when ingesting it.
What can you accompany the soup with?
To add a special flavor to the Peruvian Lamb Soup you can follow the instructions below:
Accompany this recipe with a well of :
- Court Serrana
- Hot pepper or regional
- Lemon drops
- Aji sauce
- Green onions
- Parsley
- green chives
- White rice or chifa
- Cassava or boiled plantains
For drink, preferably is:
- Any sparkling drink
- Lemon juice cold enough to subtract the hot from the boil
- Natural fruits in juice
History of the Peruvian Lamb Soup
This broth is one of the most popular in Peru due to its indescribable flavor and ease of preparation. In ancient times, this consommé fed large amounts of Inca settlers and even significant amounts of Spaniards in the Viceroyalty, because it was the simplest way and also, with the best flavor where the lamb was the star ingredient.
In Peru, with all its gastronomic culture, this dish began to be served only with lamb, however, over the years things like tripe or tripe
Now Lamb Soup it can be said that it was the predecessor of the patasca of lamb or of Head broth, since with the twist in some of its steps and with the integration of other ingredients, the soup became another dish.
Benefits of Peruvian Lamb Soup
There is a traditional dish that has more and more followers, this is the Peruvian Lamb Broth or Soup, a stew that many say recharges the energies and the chakras.
Young mutton meat is a good source of protein, vitamins and minerals, characteristics beneficial to human health. In addition, it provides a series of important micronutrients, such as Vitamin B12, which only appears in foods of animal origin and other B vitamins, such as B6 and niacin.
Also, this type of meat is a source of minerals such as phosphorus, iron and zinc, which avoids risks of anemia and alterations in the nervous system. Likewise, it carries the necessary nutrients for the formation of hemoglobin, being of antioxidant action.
