Lamb broth

Fragrant broth to raise the tone and good mood. Mutton broth, a very tasty, hearty and flavorful dish. You can eat as a separate dish, sprinkled with herbs beforehand. It can be used for making soups, sauces. Mutton may have a specific smell, so a large amount of spices is used when cooking. Masks the smell and aromatizes the dish itself. Of course, in order not to run into an unbearable specific smell, it is necessary to carefully choose meat on the market or rely on the conscience of the seller. If the meat is selected correctly, the broth is cooked "with soul", then this dish will undoubtedly become one of the most favorite.

Tatiana Maslova

Recipe author

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Composition / ingredients

Servings:

Lamb

500

Carrots

Onion

Spices are dry

to taste

Garlic (1-2 heads)

to taste

Water

Salt

to taste

Green onion

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 3 g

Fats 33 % 2 g

Carbohydrates 17 % 1 g

34 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 4 h

Step 1:
To prepare the broth, you need lamb meat (bones can not be ignored), vegetables and dry spices: bay leaf, dry red pepper, allspice, ground black pepper and ground ginger. Green onions are necessary before serving, however, you can use any other greens.
Step 2:
Meat is cleaned and cut into large pieces
Step 3:
Vegetables are cleaned and left whole
Step 4:
When cooking broth, a lot of foam is formed, and in order to get a transparent broth, the foam must be removed.
Step 5:
An hour after boiling, put peeled whole carrots in the broth
Step 6:
A whole head of onions, continue to cook on low heat for another 2 hours.
Step 7:
Half an hour before cooking, salt, put spices.
Step 8:
Peel the garlic head, crush the cloves with a knife and send them to the broth and continue to cook for another 30-40 minutes
Step 9:
After 3.5 hours. the broth will be ready.
Step 10:
Pour the hot broth into the broth mugs, add a piece of meat, sprinkle with finely chopped green onions (or any other greens). Bon appetit to all!