Caldo de cordero

Instructions

1. Quickly brown the lamb pieces in a large saucepan without any added fat.
2. Cover with cold water, bring to the boil and skim the surface.
3. Add the whole onion, garlic, bay leaf and cumin, then let it simmer for 1 hour 15 minutes.
4. Add the carrots, celery and potatoes cut into chunks.
5. Cook for another 25 minutes, until the vegetables and meat are very tender.
6. Finely chop half the parsley and stir it into the broth.
7. Season with salt and pepper, then serve in bowls with the rest of the fresh parsley.