First Timers Guide to Mastering the Art of Skop, Making a Sheep's Head Stew
If you're making the sheep head stew recipe for the first time, there are a few things you should anticipate when it comes to preparation, flavor, and texture.
Finding a sheep's head for your recipe is easy.
Skop Sheep's Head StewIngredients
1 sheep's head, cleaned and skinned
2 onions, chopped
4 cloves of garlic, minced
2 tomatoes, chopped
2 tablespoons vegetable oil
2 tablespoons tomato paste
2 carrots, peeled and chopped
2 potatoes, peeled and chopped
2 bell peppers, chopped
2 cups beef or vegetable stock
1 teaspoon paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
Salt and pepper to taste
Fresh parsley or cilantro, chopped (for garnish)
Thoroughly clean and skin the sheep's head. Remove any excess fur and wash it under running water. Cut the head into smaller, manageable pieces.
In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and minced garlic, and sauté until they become translucent and fragrant.
Add the sheep's headpieces to the pot and brown them on all sides. This will help enhance the flavors in the stew.
Once the meat is browned, add the chopped tomatoes and tomato paste. Stir well to coat the meat and vegetables with the tomato paste.
Add the carrots, potatoes, and bell peppers to the pot. Mix everything together.
Pour in the beef or vegetable stock, ensuring all the ingredients are submerged. If needed, add more water to cover them.
Add the paprika, ground coriander, ground cumin, turmeric, salt, and pepper to the pot. Stir well to evenly distribute the spices.
Cover the pot and let the stew simmer over low heat for about 2 to 3 hours, or until the meat is tender and the flavors have melded together. Stir occasionally and add more water if necessary to maintain the desired consistency.
Once the stew is done, remove it from the heat. Serve the Skop hot, garnished with freshly chopped parsley or cilantro.