Haddiyon ka Shorba or Bone Broth

Name: How to cook Haddiyon ka Shorba or Bone Broth - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: Us

Introduce

Chef :

ZMA

Haddiyon ka Shorba or Bone Broth

#cc2022 #week1 #cookpadindia It's a lovely alternative for Sunday Breakfast or Dinner on any day. Not only is it healthy but it's delicious too. The best part is that it is slow cooked one pot meal. The texture and flavour will just sweep you away. You will love it so much so that you will definitely make it every fortnight for your families and friends. Nothing much complicated and with simple pantry staples, it is one of the most hassle free dishes. My mom makes it every time I visit her and my family just loves it. Kids will love it too. With all the benefits of a yummy meal, with wholesome goodness of Protiens and Carbohydrates, it makes for a delightful immunity booster one pot meal for everyone.

Ingredient

Food ration :

5 servings

Cooking time :

40-45 minutes

1 kg

Lamb bones

2 tsp

Ginger garlic paste

2 tsp

Ghee

Onions finely chopped

small bunch chopped Coriander Leaves

1/2 bunch

chopped Mint Leaves

Green Chillies whole

1 tsp

Salt

2-3

Cardamoms

Black Cardamom

small Cinnamon sticks

Bay Leaves

4-5

Tailed Pepper or Kababchini

Black Peppercorns crushed

Cooking instructions

* Step 1

In a non-stick pot, heat Ghee or Oil and saute the Onions. Do not saute much. Let them be light pink in colour and almost translucent. But the raw smell should be gone and it must be almost mashed and done. It should be soft and perfect. Otherwise the colour of the Stew will be bad. Marinate the bones with Salt and Ginger garlic paste. Set aside for a few minutes.

* Step 2

Add all the whole spices now. Fry all for a minute or two before adding the Lamb bones. Saute all of that well for the next 5 minutes. Also don't forget to add chopped Coriander and Mint Leaves. Do not pressure cook for the best results

* Step 3

Cook on a low heat until done. Adjust Salt and garnish with more of chopped Greens. Add water accordingly depending upon the bones taken. Since I have taken a kilogram of it, I have used 1 1/4 litres of water. As it gets cooked, the water reduces and the consistency is perfectly maintained. It should not be watery. Keep it on the semi thicker side. If desired, can add about 2 to 3 tablespoons of roasted Sorghum Flour or Jowar Aata. I did not add it.

* Step 4

Serve hot with Naans, Warqi Parathas or Rumali Rotis or just as it is as an appetizer. You will love it for sure. Or for Breakfast alongside simple Rotis on any day. Enjoy! Yum!