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Ingredients
3 pounds lamb bones
3 cups coarsely chopped leek leaves
1 ½ cups coarsely chopped celery
4 bay leaves
6 whole cloves
1 tablespoon dried thyme
2 tablespoons ground cumin
8 quarts water
1 6-ounce can tomato paste
Salt to taste, if desired
Nutritional analysis per serving
1 calorie; 19 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all the ingredients, except the tomato paste, in a kettle and bring to the boil.
- Step 2
Add the tomato paste and salt, and continue cooking about one and one-half hours. Strain the broth and discard the solids. There should be about three quarts of liquid.
Private Notes
Comments
Used bones and scraps from previous lamb dinners. Didn't use any tomato. Added crushed garlic clove, a few dried mushrooms, and black peppercorns. Pressure cooked on high about 80 mins. Result was dark and flavorful but a bit too strong of cumin. And needs reduction.
I appreciate NYT lamb stock recipes. I married into a large greek family and we have alot of get togethers. Please don't delete them.