Lamb broth is a healthy dish full of nutrients. As it is expected to be very light, it is easy to digest. This type of lamb broth helps to enhance your mood in the cold winter season. It serves to overcome joint and muscle pain. Abundant use of black pepper in this broth serves to boost immune system. Regular drinking of this type of lamb broth helps to reduce cellulite and controls overweight.
This Article Will Give You An Easy Recipe For Lamb Broth
Preparation Time: 30 Minutes
Cooking Time: 1 Hour
500 grams lamb (moderately pieced)
2 green cardamom
2 cinnamon each approximately 1 inch long
2 tablespoons olive oil
1 tablespoon butter oil
fresh mint leaves
fresh green coriander leaves
Methods Of Preparation:
Peel all three potatoes. Chop one of them and cut rest of the potatoes in equal 4 pieces. Chopped potatoes will get melted and will make the gravy thick while larger pieces will remain eatable. Prick large potato pieces with fork
Slice onion very finely, grind ginger and garlic separately to paste.
Crush some black pepper coarsely and crush some black pepper very finely.
Slit 4 green chilies and chop fresh coriander and mint leaves.
Heat oil in a deep bottom pan. Add butter oil also in the oil. Add whole spices in the mixed oil. Let them pop. Then add the onion slices. Stir continuously and fry them till golden brown. Add 2 teaspoons ginger paste and 2 teaspoons garlic paste in the oil. Stir them to fry spices. Add the lamb pieces and chopped potato. Add salt to taste. Add large potato also. Mix everything and pour some water in the preparation. Sprinkle 2 tablespoons coarsely ground black pepper in it. Add chopped coriander and mint leaves in the preparation. Mix everything and keep the lid on. Cook the meat on low flame for an hour. You can use a pressure cooker to cook the preparation faster if you are in a hurry. After one hour remove the lid and check whether lamb and potatoes got soft. Check whether chopped potatoes are already melted away and have made the gravy thick. Now your lamb broth is ready.
Sprinkle some finely ground black pepper on the broth. Garnish the broth with freshly chopped coriander leaves and green chili. Serve it hot with steamed rice.