1 kg chicken / lamb bones (with some meat)
2 medium-sized onions, chopped
1 large tomato, chopped
4 cups (1 litre) 32 fl oz water
2 tsp (8 g) salt
a pinch of turmeric (haldi) powder
1 inch piece ginger (adrak), chopped
1 tbsp (6 g) coriander (dhaniya) seeds
1 cinnamon (dalchini), 1 inch stick
4 cloves (laung)
10 black peppercorns (sabut kali mirch)
2 medium-sized onions, chopped
1 large tomato, chopped
4 cups (1 litre) 32 fl oz water
2 tsp (8 g) salt
a pinch of turmeric (haldi) powder
1 inch piece ginger (adrak), chopped
1 tbsp (6 g) coriander (dhaniya) seeds
1 cinnamon (dalchini), 1 inch stick
4 cloves (laung)
10 black peppercorns (sabut kali mirch)
method
1. Put the first 6 ingredients into a large pan. Tie the ginger and spices in a muslin cloth and add to the pan. Bring the mixture to the boil, lower heat and simmer for at least 1 hour. Skim off any scum.
2. Squeeze the muslin bag to extract the flavours. Strain the stock. Remove the meat from the bones and keep aside. Refrigerate stock when cool and skim off any excess congealed fat, if desired.
Add 1 sauteed onion, 1 tomato, cooked meat, and some uncooked pasta / rice for a nutritious soup.
2. Squeeze the muslin bag to extract the flavours. Strain the stock. Remove the meat from the bones and keep aside. Refrigerate stock when cool and skim off any excess congealed fat, if desired.
Add 1 sauteed onion, 1 tomato, cooked meat, and some uncooked pasta / rice for a nutritious soup.
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