Indian · Dinner
Mutton Bone Broth (High-Protein)
Mutton bone broth simmered from bone-in lamb shoulder with warming garam masala spices until rich and gelatinous. Shredded lamb and cooked chana dal boost protein to 50g. Finished with ginger, garlic, cilantro and lime for brightness.
$5
20 minsPrep
180 minsCook
200 minsTotal
MediumLevel
Nutrition per serving
568Calories
50.2gProtein
31.4gFat
17.8gCarbs
2.4gSugar
5.9gFiber
1167mgSodium
188mgChol
12.8gSat Fat
895mgPotassium
92mgCalcium
6.8mgIron
2.6mcgVitamin B12
6mgVitamin C
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Cut lamb shoulder into chunks and pat dry. Smash garlic cloves and slice ginger on a board.
2
Sear
Heat pot over medium-high heat and sear lamb chunks 4–5 minutes per side until deeply browned, rendering fat.
3
Bloom
Add cardamom, cinnamon stick, cloves, cumin seeds, bay leaf, garlic and ginger; stir 1 minute until fragrant.
4
Simmer
Pour in water with turmeric and salt, bring to boil, then reduce to low and simmer covered 3 hours until lamb shreds easily.
5
Finish
Shred cooked lamb, return to pot with chana dal and garam masala, simmer uncovered 5 minutes. Ladle into bowl, top with scallion and cilantro, finish with lime juice.
6
Plate
Serve hot in a deep bowl with broth and shredded lamb visible, spiced aromatics settled at bottom.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 oz623g, bone-in lamb shoulder
- 2/3 cup104g chana dal, cooked
- 8 cloves8 cloves garlic
- 2 tbsp30g ginger, fresh
- 22 small bay leaf
- 44 green cardamom pods
- 22 cinnamon stick
- 66 whole cloves
- 1 tsp1 tsp black pepper
- 1 tsp1 tsp cumin seeds
- 1 tsp1 tsp garam masala
- 1/2 tsp1/2 tsp turmeric-ground
- 1 tsp1 tsp salt
- 4 cups960ml water
- 2 tbsp30g scallion
- 2 tbsp8g cilantro
- 2 tsp10ml lime juice
