Turkish Mutton Broth with Cilantro & Red Onions
Ingredients
- Mutton Bones (preferably marrow) - 1kg
- Red Onions (finely chopped) - 3nos
- Ginger (finely chopped) - 40gms
- Garlic (finely chopped) - 20gms
- Jalepenos (finely chopped) - 30gms
- Bay Leaf - 3 nos
- Pepper corns - 1 tbsp
- Cloves - 8nos
- Olive Oil - 30ml
- Water - 2 ltrs
- Fresh Green Peas - 100gms
- Kalamata Olives - 50gms
- Lemon wedge - 1 per serving
- Cilantro (finely chopped) -30gms
- Saffron - 1 gm
- Salt - to taste
Preparation
In a heavy bottom stock pot, heat the olive oil
Add the cloves & peppercorns. Sweat for a while
Add the half the ginger & garlic and allow to infuse in the oil for a minute
Add half the onions while reserving the other half for later
Add the mutton bones, bay leaf and brown well
Add 2 litres of hot water to the pot, bring to a rapid bowl and simmer for an hour
One can also use the pressure cooker here with 3 whistles and simmer for 30minutes, however I prefer the old fashion method where one can skim the impurities rising to the top)
At this point, strain the broth & reserve
In a stock pot, sauté the remaining onions, ginger, garlic, jalapeños & peas
Add the cilantro & sauté for a minute or 2
Add the broth and now the saffron, season & simmer for 15 minutes till the peas are cooked
Serve garnished with kalamata olives & a lemon wedge