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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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
1 bunch fresh coriander, chopped
1 bunch spring onions, chopped
3 carrots, chopped
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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.