lamb stock

Dishoom, p. 359

This lamb stock is a crucial part of the flavour and depth of our nihari (page 240) and awadhi lamb biryani (page 234). It sets to a very thick, opaque jelly once it has cooled. Ask your butcher for a combination of shank/leg and shoulder bones, cut to 5–7cm lengths. The exact weight of bones and quantity of water will depend on the capacity of your stockpot. The stove method is slightly quicker, whereas the oven or slow-cooker method calls for less attention (and milder cooking smells emanating through your house).