Lamb on the bone slow cooked in water infused with cardamom, onion and seasoned with salt and peppercorns
- 1-1.5 Kg of lamb on the bone – chopped into pieces
- 1 yellow onion – peeled
- 3-5 cardamom pods – whole or lightly cracked
- 3-5 peppercorns – whole or lightly cracked
- 1-2 tablespoons salt – to taste
- Rinse the lamb in water and trim of any excess fat then add to a large pot. Add boiling water until covering the meat by a couple of inches. Place on a medium heat and bring to a gentle boil for 3-5mins.
- Remove the creamy froth that forms with a large spoon or ladle. This is waste from the meat and must be discarded.
- Add a whole white onion, cardamom pods and season with salt and peppercorns
- Reduce the heat to a gentle simmer, place a cover on the pot and leave until the meat has cooked. It may take approximately 45min – 1 hour for the stock solution to form
- Sieve the final stock but return the meat to the stock and add the relevant ingredients for the type of soup desired, variations mentioned below.
- 1 cinnamon stick added to the stock
- 1-3 bay leaves added to the stock
- 1 stock cube added to the stock
- Red onion can be used instead of the yellow variety
- 1 chopped leek used instead of whole onion
- Garlic, whole or crushed in the stock. Usually added after the stock solution formed for a fresher taste.