Ingredients:
2 pounds leg of lamb with bone, all visible fat trimmed
1 large onion, finely chopped
2 small carrots, finely chopped
2 small turnips, finely chopped
1 green bell pepper, finely chopped
3 large cloves fresh garlic, peeled
8 quarter-size slices peeled fresh ginger
1 to 3 fresh green chile peppers, such as serrano, chopped
8 to 10 fresh lemon or lime leaves or 2 lemongrass stalks (bottom 4 inches only), sliced (optional)
1 cup coarsely chopped fresh cilantro, including soft stems
3 (2-inch) sticks cinnamon, broken
10 cloves, crushed lightly
4 black cardamom pods, crushed lightly to break the skin
2 bay leaves
2 tablespoons coriander seeds
1 teaspoon black peppercorns, crushed lightly with the back of a spoon to break
1 teaspoon salt, or to taste
6 to 7 cups water
Preparation:
1. Rinse the lamb and place it in a large saucepan. Cover generously with water and boil over high heat about 3 minutes. Drain and discard the water and wash the meat in cold water. Then, separate the bones from the meat, then cut the meat with a sharp knife into 1-inch pieces.
2. Place the meat and the bones, along with all the remaining ingredients, in a large saucepan and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan and simmer until the meat is very tender, about 1 hour.
3. Remove the meat pieces and reserve for another recipe. Keep the bones in the pan and continue to simmer until the broth is reduced by at least half, about 1 hour. Simmer longer for a more concentrated broth.
4. Let cool. Secure a piece of muslin or 4 layers of cheesecloth around a large bowl and pour the broth through the cloth into the bowl. Discard the cloth. Chill the clear broth in the refrigerator, at least 2 hours. With a spoon, remove and discard the layer of fat that solidifies on the top. Reheat to serve.
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