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The ingredients needed to prepare Bone marrow lamb curry:
- Take Broth
- You need 6 feet of chicken, cleaned by boiling for 10 minutes and removing the skin
- Take 2 chopped carrots
- Provide 4 onions (2 cut in half with skin and 2 chopped without skin)
- Get 5 garlic cloves(3 with skin and 2 chopped finely)
- Provide 1 stalk celery, chopped
- Use 3 bay leaves
- You need To taste salt
- Take 1 liter water
- Get Curry
- Use 5 whole cloves
- Get 4 cardamon pods, crushed
- Take 2 star aniseed
- Use 1 teaspoon methi
- You need 1 teaspoon cumin
- Use 1 teaspoon coriander seeds, crushed
- Get 1 whole nutmeg, crushed
- You need a few peppercorns
- Use 5 fresh curry leaf branches
- Prepare 2 pieces fresh ginger (out of the garden if you can)
- Take 3 bay leaves
- Get few sprigs of thyme
- Prepare to taste salt
- Prepare 3-4 chilies, finely chopped
- Take juice of one lemon and the lemon rind
- Use 2 kg potjiekos lambpieces
- Take 10 marrow bones
Instructions to make Bone marrow lamb curry:
- Make the broth by adding the cleaned feet with the carrots, onions with skin, garlic with skin, celery, 3 bay leaves, salt to taste and water and simmer slowly. Eat the feet and refrigerate the broth after pouring it through a sieve.
- Next night/day add all the spices (whole cloves, cardamon pods, crushed, star aniseed, methi, cumin, coriander seeds, crushed, whole nutmeg, crushed, peppercorns) to a pan with a bit of oil and slowly, over low heat, roast the spices. Add the onion and garlic but do not burn!
- Brown the lamb pieces in a black pot. Add the spices and fresh ingredients (fresh curry leaves branches, fresh ginger, bay leaves, fresh thyme, chillies) as well as the chicken broth of the previous night. Add the lemon rind as well as the lemon juice. Simmer for a few hours until meat is nearly done. Season with salt. Add the marrow bones and simmer another hour. Serve with rice. Suck the marrow out of the bones until you build a tower!
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