Spiced Lamb Broth

Enter the realm of flavor with Roopa Gulati’s Spiced Lamb Broth. This aromatic and hearty creation stands as a testament to the intricate spice blends and culinary artistry of Indian cuisine. A medley of tender lamb, fragrant spices, and earthy mushrooms, all immersed in a soul-warming broth, creates a symphony of taste that’s both comforting and exhilarating. Served beneath a crisp, golden puff-pastry lid, this dish is an invitation to savor every nuance and aroma, making it a culinary experience like no other.

SERVES 4
PREP 30 MIN
COOK 2 HR 30 MIN
FREEZE UP TO 3 MONTHS
WITHOUT THE PASTRY LID

INGREDIENTS:

• 11⁄2 quarts (11⁄2 liters) chicken stock
• 12oz (350g) lamb shank
• 9oz (250g) lamb neck fillet, cut into 13⁄4in (4cm) pieces
• 2 onions, coarsely chopped
• 2in (5cm) piece of ginger, peeled and chopped
• 5 garlic cloves, halved
• 1 tsp cumin seeds, dry-roasted
• 1⁄2 tsp cloves
• 2 bay leaves
• 2in (5cm) cinnamon stick
• 8 green cardamoms, crushed
• 1 large brown cardamom, crushed
• 1⁄4 tsp black peppercorns
• 1 blade mace
• Sea salt
• 1 tbsp vegetable oil
• 9oz (250g) button mushrooms, sliced
• 1 green chile, seeded and shredded
• 13oz (375g) ready-to-use puff pastry
• 1 egg, beaten

INSTRUCTIONS:

1. In a large pan, combine chicken stock, lamb shank, lamb neck fillet, onions, ginger, garlic, cumin seeds, cloves, bay leaves, cinnamon stick, crushed green cardamoms, crushed brown cardamom, black peppercorns, mace, and sea salt. Bring to a boil, then partially cover and simmer for 2 hours or until the meat is tender and the broth reduces by one-third. Cool, then remove the lamb and cut it into small pieces.
2. Strain the broth through a sieve into a clean pan, pressing the ingredients to extract maximum flavor. Bring the strained broth to a fast boil, season with salt, and set aside.
3. Heat vegetable oil in a frying pan. Add mushrooms and shredded green chile. Cook for 5 minutes or until they start to color. Add this mixture, along with the lamb pieces, to the broth. If preparing in advance, let the broth cool and refrigerate, then remove the fat from the surface the next day.
4. Preheat the oven to 425˚F (220˚C). Fill four ovenproof bowls almost to the top with the prepared broth. Cut four pastry circles about 1 inch wider than the bowls. Brush the lip and edges of the bowls with beaten egg, and place the pastry lids over the bowls, pressing the overhang down the sides to seal. Brush the top and sides of the pastry with egg, make a small hole in the top of each lid, and bake for 15–20 minutes, or until the lids turn golden and crisp.

NOTE:

• Roopa Gulati’s Spiced Lamb Broth is an embodiment of the intricate spices and hearty ingredients that define Indian cuisine. The recipe serves 4 and requires 30 minutes of preparation time and approximately 2 hours and 30 minutes of cooking. You can also freeze the broth (without the pastry lid) for up to 3 months, allowing you to enjoy this exceptional dish whenever you desire.