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| Main ingredient | Lamb bones, Carrot, Leek stalk, Celery stick, Black peppercorns, Bay leaf |
| Cuisine | Fusion |
| Course | Stock |
| Prep time | 5-10 minutes |
| Cook time | 1.30-2 hours |
| Serve | |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 100 grams lamb bones
- 1 medium carrot, peeled and roughly chopped
- 2 inch leek stalk, roughly chopped
- 2 inch celery stick, roughly chopped
- 6-8 black peppercorns
- 1 bay leaf
Method
- Heat a deep non-stick pan, add lamb bones and 3 cups water and mix well.
- Once the mixture comes to a boil, switch off the heat and drain the water.
- Add 2 cups water to the same pan. Add carrot, leek, celery, black peppercorns and bay leaf and once the mixture comes to a boil, remove the scum, lower the heat and cook for 90-100 minutes.
- Strain and use as required.
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