Yield: 2 gal.
Ingredient Amount
Water 3 gallons
Lamb bones, leg and shank 20 lb.
Lamb Shoulder, on bone, AP 3 lb.
Ghee 10 oz
Chick pea flour 12 oz.
.
Ginger, Sliced thick , bruised 5 oz.
Garlic, whole cloves, bruised 4 oz.
Coriander seed whole 3 Tbsp.
Cumin, Lightly roasted 2 Tbsp.
Cilantro, stalks and roots, whole 2 bunch
Onions, sliced, 1/2 “ 2 lb.
Cardamom, green, whole 20 ea.
Cardamom, black, whole 10 ea.
Bay leaf 6 ea.
Turmeric, powder 2 tsp.
Cloves 15 ea.
Thai bird chili, whole , slit 15 ea.
Black pepper corn, crushed 3 Tbsp.
Garnish
Cilantro chopped 1 bun
Lamb shoulder, diced or shredded 3 lb.
Saffron, soaked in 1 cup hot water 2 tsp.
Tomato, blanched, seeded, med dice 2 lb.
Mise en place
1. Two days ahead roast the lamb shoulder and bones to light golden brown in a hot oven at 400°, cool and store for following day.
2. One day ahead make stock from roasted bones and lamb shoulder, start early and let simmer at least 5 hours.When deep color, flavor, and body is developed strain, discard bones and save meat from shoulder.
Method
1. In a large stock pot heat the ghee, add the chick pea flour to form a roux, add all spices and aromatics and toast in roux until all is aromatic..
2. Add cold, strained stock to hot roux and aromatics – whisk well to incorporate.
3. Bring to a boil, skim, and simmer for 2 hours or more.
4. Strain through a chinois and place back on the fire, add shreded lamb shoulder to stock at this point.
5. Continue to simmer, reducing to about 2 gallons.
6. Just prior to service, add the remaining garnish and the saffron water. Serve hot.