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Savor the rich, aromatic flavors of homemade lamb broth, crafted from seasoned lamb bones and spices. This broth is a perfect base for soups, stews, and other hearty dishes. Easily stored and reheated, it’s a must-have staple in every kitchen. Enjoy the Mediterranean tradition in every sip!
Type of Cuisine:
Mediterranean
Prep Time: 10 minutes.
Cook Time: 6 hours
How Many Servings?
8 cups
Ingredients:
1X
2X
3X
Adjust Servings
| 2 pounds lamb pieces (with bone ) | |
| 10 cups cold water | |
| 1 large onion (chopped) | |
| 10 cardamom pods (smash) | |
| 3 Bay leaves | |
| 10 whole allspices pods | |
| 2 cinnamon sticks | |
| 4 garlic cloves (peeled) | |
| ½ tablespoon turmeric |
Preparation
1
Combine Ingredients in the Pot
Place the lamb pieces in a large stockpot and pour in cold water to cover. Set over high heat and add the chopped onions. Stir in the bay leaves, lightly smashed cardamom pods, whole spices, and a garlic clove. Let the ingredients begin to heat and meld together.
Place the lamb pieces in a large stockpot and pour in cold water to cover. Set over high heat and add the chopped onions. Stir in the bay leaves, lightly smashed cardamom pods, whole spices, and a garlic clove. Let the ingredients begin to heat and meld together.
2
Combine Ingredients in the Pot
Bring the pot to a boil, then reduce the heat to medium-low. As it simmers, you’ll notice a white, frothy layer rising to the top—this is the congealed fat and impurities, often called “scum.” Skim it off gently with a spoon and discard. Don’t worry—you’ll know it when you see it!
Bring the pot to a boil, then reduce the heat to medium-low. As it simmers, you’ll notice a white, frothy layer rising to the top—this is the congealed fat and impurities, often called “scum.” Skim it off gently with a spoon and discard. Don’t worry—you’ll know it when you see it!
3
Simmer with Turmeric
Stir in the turmeric, then lower the heat to a gentle simmer. Let the broth cook uncovered for at least 6 hours—the longer it simmers, the richer and more flavorful it becomes. This slow infusion helps extract nutrients and deepens the golden color and earthy taste.
Stir in the turmeric, then lower the heat to a gentle simmer. Let the broth cook uncovered for at least 6 hours—the longer it simmers, the richer and more flavorful it becomes. This slow infusion helps extract nutrients and deepens the golden color and earthy taste.
4
Cool, Strain, and Store
Turn off the heat and let the broth cool slightly until it’s safe to handle. Remove the bones and aromatics, then strain the broth through a fine mesh sieve into a glass container or jar. Store in the fridge or freezer—or enjoy a warm bowl right away!
Turn off the heat and let the broth cool slightly until it’s safe to handle. Remove the bones and aromatics, then strain the broth through a fine mesh sieve into a glass container or jar. Store in the fridge or freezer—or enjoy a warm bowl right away!
Recipe Tips & Suggestions
Storing in the Fridge:
Once the lamb broth has cooled to room temperature, transfer it into clean, airtight containers. This homemade delicacy can be safely stored in the refrigerator for up to 7 days. Make sure the containers are sealed well to retain the broth's freshness and flavor.
Freezing for Later:
If you've made a large batch and want to store it for longer, freezing is an ideal option. Pour the cooled broth into freezer-safe bags or containers, leaving some space at the top as the liquid will expand upon freezing. Properly stored, lamb broth can be frozen for up to 3 months. Don't forget to label the containers with the date, so you always know the freshness of your stored broth.
Reheating:
When you're ready to use the broth, if it's frozen, it's best to thaw it in the refrigerator overnight. To reheat, pour the lamb broth into a saucepan and place it on the stove. Warm over medium heat, stirring occasionally, until it reaches a gentle simmer. If you're in a hurry and need to use the frozen broth directly, you can place the container in a bowl of warm water to speed up the thawing process or defrost it in the microwave. Once thawed, proceed with the stove reheating method.
Remember, always ensure that the broth is reheated thoroughly before consuming, and avoid refreezing once thawed. Enjoy the rich flavors any time you desire!