Mutton stock

Mutton stock

By
From
Sri Lankan Flavours
Makes
2 litres
Photographer
Craig Wood

Ingredients

Quantity Ingredient
3.5kg mutton bones
2 tablespoons oil
1 onion, chopped
2 garlic cloves, chopped
1 stick celery, chopped
1 carrot, chopped
1/2 coriander root, chopped
5 litres water

Method

  1. To make the mutton stock, first preheat oven to 200°C. Place mutton bones on an oven tray and roast in oven for 45 minutes, turning the bones occasionally.
  2. Heat oil in a large pot, add onion, garlic, celery, carrot and coriander root and sauté for 3 minutes. Add mutton bones and water and bring to the boil, skimming occasionally. Simmer for 2 hours.You may reduce further for a more intense flavour. You should end up with about 2 litres stock.
Tags:
Sri Lankan Flavours
Channa
Dassanayaka
Asian
South East Asian
Southeast Asian
Sri Lankan
South-East Asian
Ceylon
Singhalese
SBS
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