Mutton Stock


Sri Lankan style stock


Recipe Posted on 5th June, 2005
Recipe Source: This recipe comes from a Sri Lankan cookbook called Sri Lankan Flavours: A journey through the island's food and culture, by Channa Dassanayaka (Hardy Grant Books, 2003). It's one of the best curry recipe books that I own. This stock is used in Mutton Curry.

Ingredients
3½ kg mutton bones
2 tablespoons oil
1 onion chopped
2 cloves garlic, chopped
1 stick celery, chopped
½ coriander root, chopped
1 carrot, chopped
5 litres water

Method
To make mutton stock, first preheat oven to 200°C (400°F). place mutton bones on an oven tray and roast in an oven for 45 minutes, turning the bones occasionally.

Heat oil in a large pot, add onion, garlic, celery, carrot and coriander root and sauté for 3 min. 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 of stock.