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Yakhni Shorba (Lamb Stock) Recipe
Made with boneless and bone-in shank of lamb curry spices and yogurt
Ingredients
1. Lamb boneless meat 1 to 1½" cubes: 1 pound
2. Lamb Shank bones 2" long: 1 pond
3. Water: 8 cups
4. Sugar: 1 Tablespoon
5. Salt: ¾ teaspoon
6. Yogurt: 2 cups
7. Maida: 2 teaspoon
8. Saffron: ¼ teaspoon
Spice Potli What is Potli
1. Cheese Cloth
2. Ginger chopped: 2" x 1"
3. Fennel seed: 2 Tablespoon
4. Cinnamon stick 3"x¼" Broken in half: 1
5. Cloves: 8
6. Black Cardamom cracked open:6
7. Black Peppercorn: 10
8. Bay leaf: 2
9. Cumin Seeds: 1 teaspoon
10. Coriander seed: 2 teaspoons
Method
1. Spice Potli What is Potli
Fold cheese cloth twice. Form a working surface of about 6"x6". Put all the spices in the center. Gather the edges and tie with a string.
2. Combine Lamb, water, sugar, salt, and Spice Potli in a large stock pot
3. Bring it to a boil. Turn down heat.
4. Cook lamb on medium heat till the water is reduced to about half. If the meat is not tender, add more water and keep cooking.
5. Remove meat and bones set aside.
6. Remove spice Potli and discard.
7. Turn off heat. Mix yogurt and Maida well and whisk. Add yogurt mixture to broth. Stir to blend yogurt. Turn the heat back on. This process is needed to prevent yogurt from curdling.
8. Crumble saffron and sprinkle over the mixture.
9. Add the lamb and bones set aside in step 5
10. When water becomes bubbly, cook on low heat covered about another 5 minutes.
Serve with Basmati rice and Naan.