Lamb's head soup

Ingredients

• 1 mediumcleaned lamb’s head, cut into pieces (including the eyes, jaws and ears)
• 1 kgshelled mote (cooked maize)
• 1 kgbeef, for supplementing the head meat
• 1 kgmedium potatoes, whole and peeled
• 1whole celery stalk
• 10sprigs of oregano
• 1 glasschopped parsley and spring onion
• 1rocoto, sliced, to serve
• to tastesalt
• enough to coverwater

Instructions

1. 1

   Cook the mote

   Wash the shelled mote well and, if needed, soak it for a few hours. Boil it in plenty of water until it has begun to split and is nearly tender.

2. 2

   Add the meats

   Once the mote is well cooked, add the lamb’s head and beef. Cover with hot water, add the celery and oregano, and cook gently for several hours so the head releases its juices and flavour into the broth.

3. 3

   Add the potatoes

   When the head is tender, add the potatoes. Continue cooking until the potatoes are cooked through.

4. 4

   Finish and serve

   Just before the soup is ready, stir in the chopped parsley and spring onion. Adjust the salt and serve hot, with a piece of head and beef in each bowl.

What is lamb’s head soup?

This is a traditional Peruvian-style soup built around lamb’s head, beef, potatoes and mote, or cooked maize. Its long, gentle simmer brings the meat and grains together in a substantial broth.

Mote gives the soup its distinctive, filling character, while the herbs added near the end keep the finish fresh. Sliced rocoto is served alongside for those who want a bright chilli heat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 0g protein, 0g carbs, 0g fat.

The mote and potatoes provide most of the carbohydrate, while the lamb’s head and beef contribute protein and fat; the amount of fat can vary with the cuts and pieces used. Balance a bowl with a crisp salad or other fresh vegetables alongside.

Getting the mote ready

Rinsing: Wash the mote thoroughly before cooking to remove any loose residue. If it needs softening, soak it for a few hours first.

Boiling: Cook it in plenty of water until it begins to split and is nearly tender before adding the meats. This gives it a head start during the longer simmer.

The slow-cooked broth

Gentle heat: Keep the soup at a slow simmer after adding the head and beef. A steady, unhurried cook lets their juices flavour the broth without rapidly boiling it away.

Tenderness: The recipe gives no exact cooking time for this stage, so use the stated cue: the head should be tender before you add the potatoes.

Potatoes and finishing herbs

Potatoes: Add them only after the head has softened, then cook until they are done. Check that they are tender through before serving.

Fresh herbs: Add the parsley and spring onion shortly before the end rather than at the start. They bring a fresher note to the long-cooked soup.

How to serve it

Serve the soup hot, making sure each bowl has a piece of lamb’s head and beef along with mote, potato and broth. Offer the sliced rocoto separately so everyone can choose how much to add.

Because the soup already includes meat, maize and potatoes, a simple fresh accompaniment can balance the meal without competing with the broth.

Recipe notes & tips

• Soak the mote for a few hours if it needs extra help softening.
• Use plenty of water when boiling the mote, as it needs room to cook.
• Keep the soup at a gentle simmer during the long cooking stage.
• Wait until the head is tender before adding the potatoes.
• Add the parsley and spring onion shortly before serving to retain their fresh character.
• Serve rocoto on the side so each person can adjust the heat.

Variations

• More herbs: Add extra chopped parsley and spring onion at the table for a fresher finish.
• Chilli on the side: Serve the sliced rocoto separately so diners can control the heat.
• Brothier bowls: Add hot water during cooking if needed to keep the ingredients covered.
• Smaller potato pieces: Cut the potatoes before adding them if you prefer easier-to-eat portions.
• Mote texture: Cook the mote until softer than nearly tender if you prefer a more yielding grain.

Common mistakes to avoid

• Skipping the rinse: Wash the mote well before cooking to clear away loose residue.
• Adding potatoes too early: Wait until the head is tender so the potatoes do not spend the entire long simmer in the pot.
• Boiling hard: Keep the soup at a gentle simmer for a steadier cook.
• Adding herbs at the start: Stir in the parsley and spring onion shortly before the soup is done for a fresher finish.
• Serving without checking seasoning: Taste the broth near the end and adjust the salt before serving.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3–4 days. Reheat gently in a saucepan until steaming hot throughout, adding a little water if the broth has thickened.

Frequently asked questions