Indian Spiced Lamb Bone Broth

store it in glass rather than plastic or you’ll contaminate your delicious broth

By the time you read this, I’ll be under the surgeon’s knife getting sliced and diced (shudder).

Nothing gives me the heebie-jeebies quite like being unconscious in a room full of men armed with scalpels, but sadly some things cannot be fixed by diet alone.

don’t be alarmed if your kitchenware turns yellow from the turmeric – it’s only temporary

I’m determined to do whatever I can diet-wise to aid my recovery though.

And that’s why I spent last weekend in a fervour of broth-making. One night was this lamb broth, the other chicken. The whole house smelt like a meat factory.

If you do one thing for your health, get into bone broths.

straining out the bones and assorted yucky bits

This mineral-rich food is probably the superfood to beat all superfoods (provided you use the best quality meats of course).

I usually let mine simmer between 12 and 16 hours but there’s really no limit. The longer it bubbles, the more goodness you draw out of the bones.

if you’re freezing for later like I was, don’t forget to leave some space for the liquid to expand…and label them!

This batch had some Indian-inspired spices thrown in there because, once you’re familiar with the basics, you can really go to town on customising your own broth.

I’ve used some fresh herb and some ground spices to give it a kick and extra nourishment (turmeric is a potent anti-inflammatory which should really boost my healing).

Start with this one, then play around with the formula. A whole world of delicious broth awaits!

Indian Spiced Lamb Bone Broth

• the bones from 2 cooked 8-piece racks of lamb
• 3 stalks celery, sliced
• 1 large onion, quartered
• 1 bulb garlic, roughly smashed
• 1/2 tbsp turmeric
• 1 tbsp cumin
• 2 tsps black peppercorns
• a bunch fresh cilantro
• 2 tsps cloves
• 1 tsp sea salt
• 2 tbsps apple cider vinegar
• 2 inch piece ginger
• 4 bay leaves
• 4 quarts/a gallon filtered water

1. Put everything in the pot and cover with the water. Bring to a boil then reduce the heat to the lowest setting at which the mixture will simmer.
2. Let simmer for anywhere between 12 and 24 hours (I let mine bubble about 16 hours, if you go longer check the water levels and top up if needed).
3. Store in the fridge or freeze for later use.

Like this? You might also like:

• Pimp Your Broth: 5 Ways to take your Broth from Good to Great
• Spicy Mint Rack of Lamb
• Masala Whole Roasted Chicken

This post was also shared at Party Wave Wednesday