Thai lamb stock
3 hours 15 min
Spruce up your Thai soups and curries with your very own freezer-friendly homemade Thai lamb stock. Infused with exotic flavours, this stock will add a whole new dimension to your cooking.
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Ingredients
Makes: 2 litres Thai lamb stock
- 900g lamb bones
- 4cm piece root ginger
- 2 kaffir lime leaves (optional)
- 2 stalks lemongrass, crushed
- 2 red chillies, seeded and chopped
- 3 cloves garlic, chopped
- 4 shallots, sliced
- 2L water
- 1 bunch fresh coriander, chopped
- 1 bunch spring onions, chopped
- 3 carrots, chopped
Method
Prep:15min ›
Cook:3hr ›
Ready in:3hr15min
- Combine all of the ingredients in a large pot and bring to the boil. Reduce to a simmer and cover and cook for 2 to 3 hours, skimming away any scum that forms on the surface. Remove from the heat and strain through a sieve, discarding whatever collects in the sieve.
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