- One kilo lamb bones. Cracked so the marrow is accessible.
- 1 tablespoon vinegar
- 2 medium leeks. Chopped fine.
- 3 carrots cut into rings.
- 1 teaspoon turmeric
- 2 teaspoons of chilly powder. Adjust lower if you are not comfortable with heat.
- 1 tablespoon ginger garlic paste
- 3 tablespoons of coconut oil
The first step takes almost an hour. So do not do this when you are in a rush. Cover the bones in room temperature water. You can use frozen bones and they will thaw just fine. Slowly heat the water. Once it gets warm add vinegar. As the heat keeps building a lot of grey colored solids will start rising and float at the top. Use a spoon and keep discard it. You may also need to add water once in a while. Once in a while also stir the bones. This will free up more of those tiny particles.
After an hour almost all the particles have been cleared. Remove and wash the bones in cold water. Keep aside in a colander so excess water can drain away.
In the pressure cooker take 3-4 tablespoons of oil. Preferably coconut oil. Saute ginger garlic paste, turmeric and red chilly powder. This is what is going to give that rich red color to the dish. Add the bones once the raw edge from the masala is gone. A little early is ok. We don’t want to burn the chilly powder. Add the leeks, carrots and enough water to cover it all. Pressure cook for one whistle on high and then simmer for at least 20 mins.
Serve hot or cool. Cool also works because the blanching has removed the sticky gelatin from the bones and it will not get set like jelly.
Pair with some sweet buns to balance the chilly.