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Caldo de Cabeza

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

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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. 1

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

  2. 2

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

  3. 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. 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. 5

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

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Questions

What is Caldo de Cabeza?

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. This reference files it under Peruvian soup: made on the stovetop, rated medium and about 140 minutes start to finish.

How much time should I plan for Caldo de Cabeza?

As written, 140 minutes: 20 of prep and 120 of cooking. The longest single stretch is step 3 (1 hour 30 minutes): "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."

What should Caldo de Cabeza look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until tender and meat reaches an internal temperature of at least 165°F. A reading of 165 F on a thermometer settles it.

Is Caldo de Cabeza low-carb?

A serving of Caldo de Cabeza carries 18 g of carbohydrate, 3 g of it fiber. Against a strict 20 g keto day that is 90 percent of the budget; against a moderate 100 g low-carb day it is 18 percent.

Can I freeze Caldo de Cabeza?

Yes. Refrigerate Caldo de Cabeza for up to four days. Reheat gently on the stovetop with a splash of water or stock to loosen it. The potatoes turn grainy in the freezer, so this one is better kept in the refrigerator.

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