Lamb Bone Broth with Cumin, Coriander and Mint

The Broth Kitchen • Recipe 04 • IndigoKoi Wellness, LLC

Lamb, toasted spices and a fresh mint finish create a broth suited to chickpeas, roasted carrots and a spoonful of fluffy couscous.

Strained bone broth | Yield: About 8 cups | Time: 25 minutes active; 5½–6½ hours total

Ingredients

• 3 pounds lamb soup bones

• 1 tablespoon olive oil

• 12 cups water, plus hot water as needed

• 1 onion, quartered

• 2 carrots, chopped

• 1 teaspoon cumin seeds

• 1 teaspoon coriander seeds

• 1 bay leaf

• 2 tablespoons chopped fresh mint

• Salt to taste, optional

Method

1. Roast bones with oil at 425°F for 35–40 minutes until browned. Transfer to a large stockpot.

2. Add water, bring to a boil, then gently simmer, partly covered, for 3–4 hours. Monitor the pot and replenish hot water as needed.

3. Toast cumin and coriander in a dry skillet for 30–60 seconds until fragrant. Add to the broth with onion, carrots and bay; simmer 1 hour.

4. Strain carefully and discard solids. Season to taste. Add mint only to the portions being served.

Coach Winona’s kitchen note

Mint is a finishing herb here; long simmering dulls its fresh flavor. Chill promptly and remove the firm surface fat if desired.

Make it your own

Taste after simmering before adding salt. Use unsalted broth for the greatest control over seasoning; a homemade base or a store-bought option both work. Broth yields vary with pot size and evaporation. A strained broth is a meal foundation; add the suggested beans, tofu, meat or grains when you want a fuller bowl.

Cooling, storage and reheating

Cool promptly in small, shallow containers; refrigerate within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3–4 days or freeze in suitable containers with expansion space. Reheat soup and broth to a rolling boil; solid leftovers should reach 165°F. Reheat only the portion needed.

Food-safety guidance

USDA Food Safety and Inspection Service: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety