In most Arab countries, our preferred choice of meat is Lamb. We use it in stews and even in barbecues.
This type of lamb stock is used in many ways. Its a base of many delicious dishes that I will be showing in later posts.
This recipe is similar to the previous one I posted about chicken stock.
We usually make this lamb stock in a pressure cooker to reduce the cooking time. If you don’t have a pressure cooker then just increase the cooking time.
You will need:
- 250 grams Lamb
- 1 onion, chopped
- 1/2 teaspoon All-spice
- Salt and Pepper
In a pressure cooker add the onion and meat. If the meat has a lot of fat then don’t add any ghee or butter. If it doesn’t have much fat then add a tablespoon of ghee or butter so that it doesn’t burn.
Season the lamb with the all-spice, pepper, and a little salt. Cook the lamb meat for nearly 15 minutes.The meat should release most of its juices.
Keep cooking until these juices reduce a little.
Add enough water to cover the lamb meat and season again with a little salt. Cover the pressure cooker and cook for nearly 30 to 45 minutes, or until the meat is tender. If you are not using a pressure cooker then double the cooking time.
That’s it, the lamb stock is ready to be used in any way you like.
Happy cooking, and as we say in Arabic “Sahha Wi Afia”