Bone marrow lamb curry

Name: Bone marrow lamb curry
Cuisine: American
Ingredients: 6 feet of chicken, cleaned by boiling for 10 minutes and removing the skin; 2 chopped carrots; 4 onions (2 cut in half with skin and 2 chopped without skin); 5 garlic cloves(3 with skin and 2 chopped finely); 1 stalk celery, chopped; 3 bay leaves; To taste salt; 1 liter water; 5 whole cloves; 4 cardamon pods, crushed; 2 star aniseed; 1 teaspoon methi; 1 teaspoon cumin; 1 teaspoon coriander seeds, crushed; 1 whole nutmeg, crushed; a few peppercorns; 5 fresh curry leaf branches; 2 pieces fresh ginger (out of the garden if you can); 3 bay leaves; few sprigs of thyme; to taste salt; 3-4 chilies, finely chopped; juice of one lemon and the lemon rind; 2 kg potjiekos lambpieces; 10 marrow bones

Anita Bunn @cook_17410987

It all started with slaughtering our own chicken and having plenty of chicken feet available. So we started making beautiful chicken broth the first night, full of gelatin, sticky and scrumptious. Next night we made the most beautiful curry with lamb and bone marrow, using the chicken broth as the liquid. It's our two day curry affair.

Anita Bunn @cook_17410987

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Ingredients

Broth
6 feet of chicken, cleaned by boiling for 10 minutes and removing the skin
2chopped carrots
4onions (2 cut in half with skin and 2 chopped without skin)
5garlic cloves(3 with skin and 2 chopped finely)
1 stalkcelery, chopped
3bay leaves
To tastesalt
1 literwater
Curry
5whole cloves
4cardamon pods, crushed
2star aniseed
1 teaspoonmethi
1 teaspooncumin
1 teaspooncoriander seeds, crushed
1whole nutmeg, crushed
a fewpeppercorns
5fresh curry leaf branches
2 piecesfresh ginger (out of the garden if you can)
3bay leaves
few sprigs of thyme
to tastesalt
3-4chilies, finely chopped
juice of one lemon and the lemon rind
2 kgpotjiekos lambpieces
10marrow bones

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Steps

1

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.
2

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!
3

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!