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1/2
2
2
10
6
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ar
ar
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t
t
oz
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Lamb Head (1)
Salt
Cumin Seed
Parsley Sprigs (2)
Onion
-- Dipping
Salt
Cumin
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Prep - (1-1/4 hr - 45 min work)
- Wash LAMB HEAD and remove Brain. Brains are cooked separately
(Note-4). The Tongue steams with the rest
of the head.
- Grind Cumin and mix with Salt. Rub this mix all
over the Lamb Head.
- Grind more Cumin for dipping.
- Slice ONIONS very coarse.
Run - (1-3/4 hr)
- Arrange your steamer. If necessary, cut the Lamb Head into
pieces to fit the steamer - use a sharp Chinese cleaver knife driven
by a soft faced mallet for this. I use a wok with a steamer grate
and fitted lid,allowing me to serve the head intact in all its glory.
- Pour water into the steamer to a little below the steamer grate.
Stir in Onion and Parsley for aromatic steam. Place
the Lamb Head in the steamer and bring to a boil.
- Cover tightly and steam at a low boil for about 3-1/2 hours, or
a little more, until meat can be pulled easily from the bone. Watch
your water level and add boiling water as needed.
- Set out on a platter to be picked apart by guests. Provide shallow
bowls with salt and cumin (I mix them) to use as a dip - very little
will be needed.
- Salad forks are good for harvesting bits of meat from the head.
Once all visible meat is gone, remove the jaw bone and more will be
found under it. The guest of honor gets to eat the eye.
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