Lamb Stock

Ingredients

• 2 tbsp rapeseed (canola) oil
• 3 onions, roughly chopped
• 1 carrot, roughly chopped
• 8 cloves garlic, smashed
• 1 x 5cm (2 inch) ginger
• 1 kg (2 lbs) lamb bones, cut into small pieces
• 1 tbsp black peppercorns
• 1 generous tsp paprika or Kashmiri chilli powder
• 1 tbsp ground cumin
• 1 Indian bay leaf
• 1 small bunch coriander (cilantro)

Steps

1. H eat the oil in a large pot that is big enough to hold all the ingredients. When visibly hot, stir in the onions and fry for about 7 minutes or until turning a light golden brown.
2. S tir in the garlic and ginger and fry for another minute. Then add the carrot and lamb bones. Pour in about 2 litres (8 cups) water. If cooking in a countertop pressure cooker, Set it pressure cook for 40 minutes. If you are cooking this on the hob, simmer the ingredients for 2 to 4 hours, the longer the better. I have actually simmered the stock overnight with spectacular results. The stock was so rich but be sure you have enough water in the pot so that it doesn't dry up.
3. U se the stock immediately or place it in the fridge for up to 3 days. The lamb stock can also be frozen for up to 6 months.