Indian · Dinner
Mutton Bone Broth (Low-Chol)
Bone-in lamb shoulder simmers slowly with ginger, garlic and warming Indian spices into a clear, restorative broth. Fat is skimmed during cooking and the meat trimmed lean before serving, keeping cholesterol and saturated fat down while the broth stays deeply savoury with cumin, black pepper and a finish of fresh coriander and lime.
$5
15 minsPrep
90 minsCook
105 minsTotal
EasyLevel
Nutrition per serving
337Calories
40.6gProtein
16.4gFat
6.2gCarbs
1.6gSugar
1.4gFiber
680mgSodium
76mgChol
7.1gSat Fat
540mgPotassium
55mgCalcium
3.4mgIron
2.6mcgVitamin B12
6mgVitamin C
low-cholesterol
gluten-free
protein-rich
low-carb
low-calorie
low-chol
Instructions
1
Prep
Trim all visible fat from the lamb shoulder and rinse under cold water.
2
Heat
Sear the lamb in a heavy pot over medium-high heat for 3 minutes per side until light brown, then add ginger-garlic paste, garlic, ginger, bay leaf, cardamom and cinnamon and stir 1 minute until fragrant.
3
Heat
Pour in water and add onion, cumin, black pepper and turmeric; bring to a boil, then reduce to low and simmer covered 90 minutes until lamb is fork-tender, skimming fat every 20 minutes.
4
Plate
Lift lamb onto a board, shred meat off bone discarding fat, return lean meat to pot with salt, ladle into a bowl, top with cilantro and squeeze lime juice over before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g bone-in lamb shoulder
- 4 cups960ml water
- 2 tsp2 tsp ginger-garlic paste
- 4 cloves4 cloves garlic
- 11 inch fresh ginger
- 44 green cardamom pods
- 22 small stick cinnamon
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground black pepper
- 1/2 tsp1/2 tsp ground turmeric
- 11 small onion
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp fresh cilantro
- 2 tsp2 tsp lime juice
