This is the first of three recipes with lamb I will present to you these days before St. George’s Day.
This recipe is my mom’s. I don’t know if you’ve ever cooked a lamb’s head before. It’s even surprising how much meat there is in it. My husband loves them baked and so far I have cooked them this way. But one day my mom came to visit and cooked this soup. It tasted great! Then I took it, too.
You should try it, too! Enjoy! 🙂
НЕОБХОДИМИ ПРОДУКТИ:
НАЧИН НА ПРИГОТВЯНЕ:
We start the soup by cooking the meat. I'll save you a picture of a lamb's head in a casserole, but this is something you have to do first. Put the head in enough water to cover the head and season with salt. Cook over moderate heat until the meat starts to fall from the bone.
Once cooked, remove the head and set aside in a large bowl or plate to cool slightly. Separate the meat from the bones and cut it into small pieces. You will be amazed at how much meat there is in this small head, which at first ir seems just bones.
Finely chop the vegetables and add them to the broth where the meat was cooked.
Add the spices, too.
Once the vegetables get tender, add the washed rice.
Add the meat cut into pieces.
For the thickening place the ingredients in the casserole.
Stir with a whisk. Put on low heat. Be very careful not to burn and not to get lumpy.
Start adding gradually from the broth.
Stir constantly while adding gradually from the broth. Add at least 4-5 scoops of broth to dilute the thickening sufficiently to homogeneity.
Carefully add the thickening to the soup. Stir well. Allow the soup to simmer for a further 5 minutes, until it thickens slightly.
Sprinkle with finely chopped fresh mint.
Stir. The soup is ready!
Enjoy! 🙂
Щом аз мога, значи и вие можете!
Добър апетит!
Ingredients
Directions
We start the soup by cooking the meat. I'll save you a picture of a lamb's head in a casserole, but this is something you have to do first. Put the head in enough water to cover the head and season with salt. Cook over moderate heat until the meat starts to fall from the bone.
Once cooked, remove the head and set aside in a large bowl or plate to cool slightly. Separate the meat from the bones and cut it into small pieces. You will be amazed at how much meat there is in this small head, which at first ir seems just bones.
Finely chop the vegetables and add them to the broth where the meat was cooked.
Add the spices, too.
Once the vegetables get tender, add the washed rice.
Add the meat cut into pieces.
For the thickening place the ingredients in the casserole.
Stir with a whisk. Put on low heat. Be very careful not to burn and not to get lumpy.
Start adding gradually from the broth.
Stir constantly while adding gradually from the broth. Add at least 4-5 scoops of broth to dilute the thickening sufficiently to homogeneity.
Carefully add the thickening to the soup. Stir well. Allow the soup to simmer for a further 5 minutes, until it thickens slightly.
Sprinkle with finely chopped fresh mint.
Stir. The soup is ready!
Enjoy! 🙂