This stock is perfect to use in almost every mutton dishes which helps in enhancing the flavor of the dish. Being a mutton lover how can I deny the fact the joy of making mutton stock. Mutton stock is nothing more than meat flavor broth and in comparison to store bought stock this homemade mutton stock is simply the best.
This stock is perfect to use in almost every mutton dishes which helps in enhancing the flavor of the dish.
- 7 oz (200 gram) Mutton bones
- 6 to 7 Black peppercorns
- 1 Bay leaf
- 2 to 3 stalks Parsley
- 1 Onion quartered
- 1 Carrot cut into 8 pieces
- 1 stalk Celery cut into 1-inch pieces
- Salt to taste
In a saucepan heat sufficient water and put the bones in it.
Boil it for 10 minutes.
Now drain and remove the bones.
Then put the blanched bones, celery, parsley, onion, carrot, peppercorns, bay leaf and salt in a deep pan with 10 cups of water.
Put them in the heat to boil.
While boiling if any scum comes on top, replace it with cold water.
Now simmer the stock for minimum 1 hour.
Then remove from heat.
Through a strainer strain the solid part of the broth and discard them.
Once done, cool it and refrigerate it for further usage. This flavorful mutton stock acts as a base for many soups, sauces and marinate. It is one of the useful and versatile recipes.