Nourishing Mutton Head Broth

1. 1
   prep

   Clean and prepare the mutton head.

   Rinse the mutton head quarters thoroughly under cold running water. Use a clean kitchen towel to pat them dry. Set aside while you prepare the aromatics.

2. 2
   prep

   Prepare the aromatics.

   1.Peel and halve 2 medium onions.

   2.Crush 2 inches of ginger and 8 garlic cloves with the side of a knife.

   3.Gather whole spices: 10 black peppercorns, 1-inch cinnamon stick, 3 green cardamom (crushed), 4 cloves, and 1 bay leaf.
3. 3
   boil

   Combine head, aromatics, and water in the pot.

   Place the mutton head quarters into a large stockpot. Add the prepared onions, ginger, garlic, all whole spices, turmeric powder, and salt. Pour in 6 cups of water, ensuring the head is fully submerged.

4. 4
   boil · ~12 min

   Bring the pot to a rolling boil.

   Set the stockpot over high heat and bring the liquid to a vigorous rolling boil. This should take about 10-12 minutes.

5. 5
   simmer · ~120 min

   Skim the scum and reduce to a gentle simmer.

   Once boiling, use a spoon to carefully skim off any grey foam or scum that rises to the surface. Discard the foam. Reduce the heat to the lowest setting, cover the pot with a lid, and let it simmer very gently for 2 hours.

   TIPSkimming the scum thoroughly ensures a crystal-clear, clean-tasting broth.
6. 6
   prep

   Check for tenderness and remove meat.

   After 2 hours, check if the meat on the head is fork-tender and easily coming off the bone. Using tongs, carefully lift out the head pieces and transfer them to a plate. Let them cool just enough to handle.

7. 7
   prep

   Pick the meat from the bones.

   Once cool enough to touch, gently pick all the tender meat from the head pieces. This includes cheek meat, tongue, and any other soft bits. Discard the bones and any cartilage you don't wish to eat. Shred or roughly chop the picked meat.

   TIPThe cheek meat is the most prized part—incredibly tender and flavorful.
8. 8
   boil

   Strain the aromatic broth.

   Place a fine-mesh strainer over a clean pot or large bowl. Pour the broth through the strainer, discarding all the spent spices, onion, ginger, and garlic. Return the clear, strained broth to the pot.

9. 9
   simmer · ~15 min

   Reheat the broth with the shredded meat.

   Add the shredded meat back into the strained broth. Place the pot over medium heat and bring it back to a gentle simmer. Simmer for 15 minutes to meld the flavors back together. Taste and adjust salt if needed.

10. 10
    garnish

    Garnish and serve piping hot.

    1.Ladle the hot broth and meat into serving bowls.

    2.Squeeze fresh lime juice over each bowl.

    3.Garnish generously with chopped coriander leaves and slit green chilies, if using.

    TIPServe with crusty bread or plain rice on the side to make a complete, comforting meal.

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