Golden Garlic Lamb Broth Recipe
This beautifully clear broth showcases melt-in-your-mouth lamb enhanced by the sweetness of caramelised onions and the warmth of garlic. Light yet deeply satisfying, it's perfect for those moments when you need gentle nourishment. Learn how to make this quick and easy recipe that transforms simple ingredients into something truly special.
Ingredients
- 600g lamb shoulder, cut into 3cm chunks with excess fat trimmed (bone-in pieces add extra flavour if preferred)
- 3 tablespoons extra virgin olive oil
- 2 large onions, thinly sliced into half-moons (about 400g)
- 8 large cloves garlic, peeled and lightly crushed with the flat of a knife
- 5 litres cold water, use filtered water for the clearest broth
- 2 bay leaves (fresh if possible, dried work perfectly)
- 1 teaspoon whole black peppercorns
- 1½ teaspoons sea salt, plus extra to taste
- ½ teaspoon ground cumin (adds warmth without overpowering)
- Fresh coriander leaves, roughly chopped, for serving
- Freshly ground black pepper, to taste
Directions
Step 1
Heat 2 tablespoons of the olive oil in a large, heavy-bottomed pot over medium-high heat until it shimmers but doesn't smoke, about 1-2 minutes. Pat the lamb pieces completely dry with paper towels, this is crucial for achieving a good sear and developing deep flavour. Working in two batches to avoid overcrowding, add the lamb pieces in a single layer and sear without moving them for 3-4 minutes until deeply golden brown on one side, then turn and brown the other sides for another 3 minutes. The meat should release easily when it's properly browned, don't force it. Transfer the browned lamb to a plate and set aside whilst you prepare the aromatics.
Step 2
Reduce the heat to medium and add the remaining tablespoon of olive oil to the same pot, don't worry about the browned bits stuck to the bottom, they're pure flavour gold. Add the sliced onions and a pinch of salt, stirring well to coat them in the oil and scrape up those delicious browned bits from the lamb. Cook the onions gently, stirring every 2-3 minutes, for about 12-15 minutes until they're deeply caramelised and golden brown with a lovely sweet aroma. This patience is where the magic happens, as the onions will add incredible depth and natural sweetness to your broth. If they start to catch or brown too quickly, reduce the heat slightly and add a splash of water to prevent burning.
Step 3
Add the crushed garlic cloves to the caramelised onions and stir continuously for 1-2 minutes until you can smell that gorgeous fragrant garlic aroma filling your kitchen, but don't let them brown too much or they'll become bitter. The garlic should just soften and release its oils. This is the perfect moment to appreciate how these simple Sunnah ingredients create such incredible flavour together, the sweetness of onions perfectly balancing the pungency of fresh garlic.
Step 4
Return the browned lamb pieces along with any resting juices back into the pot, stirring everything together so the meat gets coated in those beautiful caramelised onions and garlic. Pour in the cold water, it should cover the lamb by about 2-3cm, add a splash more if needed. Add the bay leaves, black peppercorns, sea salt, and ground cumin, giving everything a good stir to distribute the seasonings evenly. Bring the pot to a rolling boil over high heat, which should take about 5-6 minutes, then immediately reduce the heat to low so the broth maintains just a gentle simmer with small bubbles breaking the surface occasionally.
Step 5
Partially cover the pot with a lid, leaving about a 2cm gap for steam to escape, this prevents the broth from becoming cloudy whilst still allowing it to reduce slightly and concentrate in flavour. Simmer gently for 1 hour, checking every 20 minutes or so. You'll notice a foam or scum rising to the surface in the first 15-20 minutes, skim this off with a spoon for a clearer, cleaner-tasting broth, though don't stress if you miss some. The lamb should become increasingly tender, and the broth will develop a rich golden colour as it cooks. If the liquid level drops too much, add a little hot water to maintain the level.
Step 6
After an hour, test the lamb by piercing it with a fork, it should be meltingly tender and nearly falling apart with gentle pressure. If it still feels tough, continue simmering for another 15-20 minutes, checking every 10 minutes. The broth should have reduced slightly and taste rich and deeply savoury with a beautiful balance of lamb, sweet onions, and aromatic garlic. Taste the broth now and adjust the seasoning, adding more salt if needed and several good grinds of black pepper to brighten all those lovely flavours.
Step 7
Remove the pot from the heat and fish out the bay leaves, they've done their job beautifully. At this point, you can serve the broth as is for a rustic, hearty presentation with all the onions creating a lovely texture, or if you prefer a clearer, more refined broth, you can strain it through a fine-mesh sieve into a clean pot, returning just the lamb pieces and discarding the spent aromatics. Both approaches are absolutely delicious, it's simply a matter of personal preference and the occasion you're serving it for.
Step 8
Ladle the golden broth and tender lamb pieces into warmed bowls, this small touch keeps everything beautifully hot. Scatter generously with fresh coriander leaves, their bright, citrusy notes cutting through the rich broth perfectly. Serve immediately whilst piping hot, perhaps with some warm flatbread on the side for dipping into that gorgeous golden liquid. This broth is wonderfully nourishing on its own, but it's also fantastic spooned over rice or broken pieces of bread for a more substantial meal. Don't be shy about encouraging everyone to drink the broth straight from the bowl, that's where all the goodness is.
Nutrition per serving
Sunnah
Learn simple practices and etiquettes found in the tradition that transform every meal into an act of worship, increase you in beneficial knowledge and add barakah into every bite.
Sacred Guidance
Lamb
The Prophet ﷺ ate lamb shoulder and prayed without performing wudu.
Garlic
The Messenger of Allah ﷺ said: He who eats of this plant (garlic) should not approach our mosque and should not harm us with the odour of garlic.
Onions
The Prophet ﷺ said, 'Whoever has eaten garlic or onion should keep away from us (or should keep away from our mosque).'
Olives
Season your food with olive oil and anoint yourselves with it, for it comes from a blessed tree.
Olive Oil
Eat olive oil and use it on your hair and skin, for it comes from a blessed tree.
Water
Gabriel washed my heart with Zamzam water in a golden basin.
Prophetic Etiquette
Sit down to eat, rather than eating while standing or walking.
Eat from what is nearest to you on the plate, and do not reach across for food that is distant.
Take small morsels of food, and chew your food well.
Do not blow on hot food or drinks; allow them to cool naturally.
Do not eat or drink from gold or silver utensils.
Lick your fingers clean before wiping them, as there may be barakah in what remains on them. Then wash your hands.
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