Lamb broth

Step-by-step preparation

Cooking time: 4 hr

1. STEP 1

   

   To prepare the broth you need lamb meat (bones can be ignored), vegetables and dry spices: bay leaf, dry red pepper, allspice, ground black pepper and ground ginger. Green onions are necessary before serving, but you can use any other greens.

2. STEP 2

   

   Clean the meat and cut into large pieces

3. STEP 3

   

   We clean the vegetables and leave them whole

4. STEP 4

   

   When cooking the broth, a lot of foam is formed, and in order to get a clear broth, the foam must be removed.

5. STEP 5

   

   an hour after boiling, add peeled whole carrots to the broth

6. STEP 6

   

   Whole onion, continue cooking over low heat for another 2 hours.

7. STEP 7

   

   Half an hour before it’s ready, add salt and spices.

8. STEP 8

   

   We peel the head of garlic, crush the cloves with a knife and add them to the broth and continue cooking for another 30-40 minutes.

9. STEP 9

   

   After 3.5 hours. the broth will be ready.

10. STEP 10

    

    Pour the hot broth into broth mugs, add a piece of meat, sprinkle with finely chopped green onions (or any other herbs). Bon appetit, everyone!

Comments on the recipe

Lenochka5

30.09.2023

4.7

As an option with lamb, you can make this buhler soup.

Natalia M

30.09.2023

5

For the lamb broth, I took fresh meat without a strong specific smell. I liked the piece on the bone with a good layer of pulp. Indeed, you need quite a lot of spices for an appetizing aroma). By the way, I drained the first broth, it was too fatty. Then she poured clean filtered water into the pan, brought it to a boil and put the meat in it. Immediately added a peeled onion, garlic, a piece of carrot, allspice and a few sprigs of parsley. After two hours of slow simmering, I salted the broth and added a bay leaf. In total, I cooked the broth for 2.5 hours. I must admit that thanks to such a long simmer, the broth turned out simply gorgeous! It is beautiful, golden, transparent and at the same time rich and satisfying. Very tasty! And in addition, meat that just melts in your mouth! Great recipe, I recommend it!

irvingstone

30.09.2023

4.5

Dear Tatyana, I’m not an ace in cooking yet, so I didn’t understand one point, and it’s not indicated in your recipe. Tell me, please, after cooking the broth, do the carrots and onions, which we put in whole, need to be pulled out and thrown away? Or what? And also - in 3.5 hours 2 liters of water will not evaporate if the broth is boiling all this time?

Maslova Tatyana

30.09.2023

5

Dear irvingstone, of course we don’t eat carrots and onions that were boiled in broth; when I wrote this recipe, I didn’t even think that such a question might arise. For us, the solution is simple; the dog loves carrots and onions, so we pamper the dog. I’m not a food technologist either, but I don’t eat the vegetables on which the broth was cooked, somehow it’s like that in our family. The broth won’t boil away in 3.5 hours, you don’t cook it over high heat, but over low heat, with the lid closed. Beef broth, you also don’t cook it for 30 minutes.

irvingstone

30.09.2023

4.6

Now everything is clear, thank you very much!