How to cook lamb broth
Products
in a 4 liter saucepan
Lamb (fatty part) - half a kilo
Water - 3.5 liters
Carrots - 1 piece
Greens (parsley, cilantro or dill) - 50 grams
Garlic - 5 teeth
Onions - 1 head
Fennel seeds - pinch
Black pepper - 4 peas
Salt - 1 tablespoon
How to cook lamb broth
1. Wash the lamb under running cold water, divide into 5 equal parts.
2. Pour 2 liters of cold water into a saucepan, put the lamb, place on a low heat, wait until it boils.
3. Remove the resulting foam with a slotted spoon, cook the broth for 1.5 hours under the lid, periodically removing the foam from the broth.
4. Wash carrots, peel, chop into strips 1 cm wide and 3 cm long.
5. Peel the onion, cut into 4 equal parts.
6. Peel the garlic, do not chop.
7. Put onion, carrots, garlic, salt, pepper, fennel in a saucepan with broth, cook for an hour over low heat (if you need a rich broth, cook for 2 hours).
8. Wash and grind greens.
9. Sprinkle parsley on the boiled lamb broth poured into plates.
Fusofacts
- For broth, it is recommended to choose fatty pieces of lamb, which will make the broth rich and nutritious: shank, neck or shoulder of a ram. The broth will turn out to be more rich if you use the meat of an adult ram.- The most popular soups made with lamb broth: shurpa, piti, bozbash and chorba.
- Sometimes lamb has a specific smell. It appears if the animal was slaughtered incorrectly. Usually the smell comes from the fat, so it is recommended to cut it off with a knife before cooking.
- How to get rid of pungent odor ram:
1. Coat the meat with salt, mustard or crushed garlic and leave for several hours.
2. Soak lamb in a weak vinegar solution, kefir or milk for 2 hours.
3. Soak ram meat in brine overnight: 200 grams of pomegranate juice, a tablespoon of adjika, a teaspoon of mustard powder, cumin, black and red pepper, turmeric, curry, coriander, suneli hops, cinnamon, 50 grams of chopped garlic.
4. Squeeze the lemon juice into the lamb meat soup.
5. When cooking lamb add origano, caraway seeds, coriander, cilantro, tomatoes, radish, onions, carrots, garlic. These spices and vegetables can overpower the specific smell of meat.