Indian · Dinner
Mutton Bone Broth (Keto)
A restorative Indian keto soup built on lamb shoulder and marrow bones simmered for hours with ginger, garlic, whole spices and cauliflower until the broth turns rich and gelatinous. Finished with ghee, black pepper and cilantro, it is served hot in a bowl without rice or bread.
$5
15 minsPrep
180 minsCook
195 minsTotal
MediumLevel
Nutrition per serving
519Calories
32.7gProtein
39.5gFat
8.4gCarbs
3.2gSugar
2.6gFiber
1398mgSodium
189mgChol
17.3gSat Fat
756mgPotassium
104mgCalcium
3.9mgIron
3.1mcgVitamin B12
28mgVitamin C
low-carb
gluten-free
keto
Instructions
1
Prep
Cut the lamb shoulder into chunks, crush the garlic, slice the ginger, and prepare the bay leaf and cinnamon stick.
2
Sear
Melt ghee in a heavy pot over medium-high heat and sear the lamb chunks and bones for 5 minutes until browned on all sides.
3
Sweat
Add the onion, garlic and ginger; cook over medium heat for 3 minutes until the onion turns soft and translucent.
4
Simmer
Stir in the bay leaf, cinnamon stick, cloves, cardamom, peppercorns and turmeric. Pour in water, bring to a boil over high heat, then simmer low for 3 hours, skimming occasionally, until the broth turns rich and gelatinous and meat pulls apart easily.
5
Plate
Add cauliflower and salt; simmer 8 minutes until tender. Ladle into a bowl, stir in lemon juice and scatter cilantro over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz436g lamb shoulder, cut into chunks
- 14 oz200g, roughly 2 marrow/knuckle pieces mutton bones
- 2 tbsp2 tbsp ghee
- 11 onion
- 8 cloves8 cloves garlic
- 2 tbsp2 tbsp fresh ginger
- 22 bay leaf
- 22 small cinnamon stick
- 66 whole cloves
- 44 green cardamom pods
- 1 tsp1 tsp black peppercorns
- 1 tsp1 tsp ground turmeric
- 1 cup150g cauliflower florets
- 4 cups960ml water
- 1 tsp1 tsp salt
- 2 tbsp2 tbsp cilantro
