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Spiced Lamb Broth is a rich and aromatic soup made with tender lamb, simmered with a blend of warming spices like cumin, cinnamon, and coriander. The result is a savory, flavorful broth perfect for comforting meals, often paired with herbs and vegetables for added depth.

Spiced Lamb Broth

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Cook Time 8

Total Time 8

Servings

Calories 100 kcal

Ingredients

3 lbs about 1.36 kg lamb bones, with some meat attached
10 cups about 2.4 liters water
1 teaspoon about 5 ml salt, or to taste
1/2 teaspoon about 2.5 ml black pepper, or to taste
2 tablespoons about 30 ml apple cider vinegar

Instructions

Preparing the Bones: Rinse the lamb bones under cold water. If preferred for added flavor, roast the bones at 400°F (about 200°C) for 30 minutes until browned.
Simmering the Broth: Place the lamb bones in a large stockpot. Add water and apple cider vinegar, which helps extract nutrients from the bones. Bring to a boil, then reduce the heat to a simmer.
Adding Spices: Season the broth with salt and black pepper. While keeping the recipe carnivore-compliant, black pepper is used here to introduce a mild, spicy warmth to the broth.
Long Cooking Time: Allow the broth to simmer gently for 6-8 hours. The slow cooking process will help to break down the bones and meat, infusing the broth with rich flavors and nutrients.
Straining the Broth: After simmering, remove the pot from the heat. Strain the broth through a fine-mesh sieve to remove the bones and any solids, discarding these remnants.
Serving: Serve the spiced lamb broth hot. For a heartier meal, you may choose to shred any tender lamb meat from the bones prior to straining and return the meat to the broth.
Cooling and Storing: Allow the broth to cool before storing. It can be refrigerated for up to 5 days or frozen for up to 3 months.