Lamb Stock

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This is a lamb stock you can use in any cuisine. This time I made it Indian style.

A good lamb stock will improve any lamb curry or soup when added instead of water. This is a lamb stock you can prepare whenever you have a few lamb bones. If you cook a roast leg of lamb or some lamb chops, don’t just throw those bones in the bin! Use them to make lamb stock and use it whenever you prepare a lamb curry, soup or stew.

About this lamb stock recipe

In the recipe card below, you will see that I added Indian spices to my lamb stock. You can of course leave these out if you are going to be using the broth in another type of lamb meal.

The basics stay the same. You want lamb bones and a few root vegetables such as onions, garlic, and carrots. Then you add other ingredients depending on the style of dish you’re planning on using the lamb broth in.

So where my recipe calls for cumin, black peppercorns, ginger and coriander (cilantro), you could just as easily leave the cumin, ginger and coriander (cilantro) out and add celery, thyme and parsley instead.

How to use this lamb broth recipe

You can use this lamb stock whenever water is called for in a lamb soup, lamb curry or lamb stew. You might like to try it in one of these lamb curries. You might also be in search of a quick and easy meal and this Indian style lamb soup is a good one with this lamb stock.

Step by step photos

Get your preferred ingredients or the exact ingredients for this recipe together before starting cooking.

Fry the onions in a little oil for a few minutes to brown slightly.

Add the remaining lamb stock ingredients and simmer for 40 minutes or longer. The longer you simmer those bones, the better. Then strain through a sieve.

Can you freeze this lamb stock?

Yes. So no excuses not to make it with your leftovers. This lamb broth is great to have on hand for your next curry.

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Yield: 1.5 liters (6 cups)

Lamb Stock

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Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

• 2 tbsp rapeseed (canola) oil
• 3 onions, roughly chopped
• 1 carrot, roughly chopped
• 8 cloves garlic, smashed
• 1 x 5cm (2 inch) ginger
• 1 kg (2 lbs) lamb bones, cut into small pieces
• 1 tbsp black peppercorns
• 1 generous tsp paprika or Kashmiri chilli powder
• 1 tbsp ground cumin
• 1 Indian bay leaf
• 1 small bunch coriander (cilantro)

Instructions

1. Heat the oil in a large pot that is big enough to hold all the ingredients. When visibly hot, stir in the onions and fry for about 7 minutes or until turning a light golden brown.
2. Stir in the garlic and ginger and fry for another minute. Then add the carrot and lamb bones. Pour in about 2 litres (8 cups) water. If cooking in a countertop pressure cooker, Set it pressure cook for 40 minutes. If you are cooking this on the hob, simmer the ingredients for 2 to 4 hours, the longer the better. I have actually simmered the stock overnight with spectacular results. The stock was so rich but be sure you have enough water in the pot so that it doesn't dry up.
3. Use the stock immediately or place it in the fridge for up to 3 days. The lamb stock can also be frozen for up to 6 months.

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Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 39Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 22mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 1g

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