Lamb stock is not simply lamb bones simmered in water. This dish here has veggies and spices that will make your mutton curries a lot more flavourful and abundant.

LAMB STOCK

Active ingredients

100 grams lamb bones
1 medium carrot, peeled and roughly chopped
2 inch leek stalk, roughly sliced
2 inch celery stick, roughly sliced
6-8 black peppercorns
1 bay leaf

Technique

1. Heat a nonstick pan. Include lamb bones, 3 cups water and blend well.
2. As soon as the mix concerns a boil, switch off the heat and drain pipes the water.
3. Add 3 cups water to the same pan. Add carrot, leek, celery, black peppercorns, bay leaf and once the mix pertains to a boil, get rid of the scum, lower the heat and cook for 45-50 minutes.
4. Strain and use as needed.

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