Pacha (lamb head and trotter soup)

Instructions

1. Rinse the lamb head and trotters thoroughly under cold water, then blanch them for 5 minutes in boiling water and drain.
2. In a large pot, place the pieces, the whole onions, the water, the salt and the turmeric.
3. Bring to the boil, skim the surface carefully, then lower the heat and simmer for 3 to 4 hours, until the meat comes away from the bone.
4. Crush the garlic with the cumin and the juice of one lemon.
5. Add this mixture to the soup 20 minutes before the end of cooking.
6. Adjust the seasoning with salt, pepper and the juice of the second lemon.
7. Serve very hot in bowls, with warm tanour bread.