Caldo de Cabeza

Name: Caldo de Cabeza
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: Peruvian
Ingredients: 1 lamb head, cleaned, split; 12 cups water; 1 yellow onion, chopped; 4 garlic cloves, minced; 4 yellow potatoes, peeled, cubed; 1/4 cup fresh mint, finely chopped; 1 tsp ground cumin; 1 tbsp salt

A traditional Andean soup made by simmering lamb head with garlic and herbs until rich and flavorful. Served hot with tender yellow potatoes and fresh mint for a deeply comforting meal.

140 minMediumServes 6380 cal/serving

PeruvianSoupStovetopHigh ProteinLow CarbGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

1 lamb head, cleaned, split
12 cups water
1 yellow onion, chopped
4 garlic cloves, minced
4 yellow potatoes, peeled, cubed
1/4 cup fresh mint, finely chopped
1 tsp ground cumin
1 tbsp salt

Instructions

1

Place 1 cleaned, split lamb head into a large stockpot and cover with 12 cups water.
2

Bring to a rapid boil over high heat, skimming off any foam that rises to the surface.
3

Add 1 chopped yellow onion, 4 minced garlic cloves, 1 tsp ground cumin, and 1 tbsp salt to the pot, then lower heat to maintain a gentle simmer for 90 minutes.
4

Stir in 4 peeled, cubed yellow potatoes and cook for another 25 minutes until tender and meat reaches an internal temperature of at least 165°F.
5

Stir in 1/4 cup finely chopped fresh mint just before serving hot in deep bowls.

Questions

How long does Caldo de Cabeza keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Caldo de Cabeza?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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