Ras Koruf (lamb head soup) is a delicious Sudanese recipe mainly prepared with lamb head.
One very interesting thing about this delicacy is that it leaves no part of the animal to waste, not even the head. The skin is sheared and dried for leather. The tail bones make a hearty soup, the leg bones and neck bones suffer a similar fate. The brain is lightly fried in oil and then kept to grease the flat pan when making Kisra.
Ras Koruf is pretty much easy to prepare, let’s learn how.
1. Lamb head
2. peanut butter, 1 teaspoon
3. 1 large onion, diced
4. Celery rib, slice into large pieces
5. Carrots, 2 sticks, diced
6. 3 tomatoes, diced
7. 1 serrano pepper, cut in half.
8. garlic, 3-4 cloves, sliced thinly
9. Salt to taste
10. Water, 5 cups
1. Start by roasting off the skin in an open flame for about 1 hour. Turn it intermittently so that it doesn’t get rid of the hair. Then place in a pot of hot water to wash any debris. At the same time obtain a toothbrush to gently brush the tongue and teeth of any grime.
2. Put the lamb head in a large pot with 3 cups of water to start boiling the soup. You’ll add the additional 2 cups of water as it slowly cooks for the next 2-3 hours.
3. Add the onions, celery rib, garlic, carrots, tomatoes, serrano pepper.
4. After about 1 hour, 30 minutes, add peanut butter and mix into the soup. If there’s need for additional water, add some. The soup needs to be cooked to a light watery consistency. Ensure that the meat is tender before turning the fire off.
Our lamb head soup (Ras Koruf) is totally ready. Who wants some?