| Servings |
3 cups
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Ingredients
- 500 grams goat bones and meat (about a 50:50 ratio)
- 5 cloves of garlic
- 1 large onion, finely chopped
- 1 1/2 tsp cumin seeds
- 1 1/2 tsp black peppercorns
- 1 tsp ghee
- Salt, to taste
Ingredients
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Instructions
- Preheat oven to 180 C (360 F) and line a tray with aluminium foil. Tip the bones and meat onto the tray and cook for 30-45 minutes, or until the pieces start to look roasted. Remove and set aside. Pour some water over the bits stuck to the foil to get every bit of that flavour out.
- Heat the ghee in a heavy-bottomed pot or pressure cooker and sauté the onions until browned, about 5 minutes. Bruise the garlic with the flat of your knife and add to the pot. Roughly pound or blend the peppercorns and cumin and add to the pot.
- Tip in the goat bones and any of the bits from the tray, salt and 3 cups of water and cover and cook over a low heat for 40-45 minutes if using a pot, or 15-20 minutes in a pressure cooker.
- Strain the broth, pushing the bits through the sieve to get maximum flavour from the bones and meat. Can be served immediately, refrigerated for up to 2-3 days, or frozen for up to 15 days.
Recipe Notes
You will notice that the fats rise and form a layer on top when refrigerated. This is completely normal. Just stir through and reheat.
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