How to make
The Lamb Head is boiled in the water in the pressure cooker, until it's done. After it is cooked, it is taken out to cool, cleaned from the bones and the meat is cut into pieces.
It is again placed back into the pot with the broth to boil and it is seasoned with as much salt and black pepper as you like, without covering it with a lid.
Stew the finely chopped spring onions in the butter in a pan, add the paprika and pour it into the pot.
The potatoes are cut into cubes (like for moussaka) and along with the peas, they are poured into the pot with the meat, until they have softened well.
When the lamb soup is ready, it is seasoned with finely chopped dill and horseradish and a thickener is made from the yogurt, beaten with the eggs and a little of the broth.
The lamb head soup with peas is served warm.
