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Sobia Bashir

Sobia Bashir

  • Home
  • About Me
  • Recipes
    • Beef Chicken Fish Fusion Gluten Free Lamb Seafood Sides and Dips Vegan Vegetarian
      Beef

      Bone Broth

      27th October 2020

      Beef

      Beef Burgers

      18th August 2020

      Chicken

      Crispy Chicken Dippers

      5th September 2022

      Chicken

      Thigh Spice

      22nd May 2020

      Chicken

      Chicken in Mushroom Sauce

      5th February 2020

      Chicken

      Zingy Chilli & Lemon Chicken

      8th May 2018

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      Seared Salmon Fillet with Chilli and Lemon

      5th May 2020

      Fusion

      Thigh Spice

      22nd May 2020

      Gluten Free

      Wheat Free Soft Flour Tacos

      8th March 2021

      Gluten Free

      Beef Burgers

      18th August 2020

      Gluten Free

      Aloo Moongray (Potato and Radish Seed Pod…

      11th August 2020

      Gluten Free

      Thigh Spice

      22nd May 2020

      Lamb

      Bone Broth

      27th October 2020

      Seafood

      Seared Salmon Fillet with Chilli and Lemon

      5th May 2020

      Seafood

      Salmon and Vegetable Pasta Bake

      27th March 2020

      Seafood

      Tuna Pasta Bake

      3rd May 2018

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      7th May 2020

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      29th April 2018

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      15th April 2018

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      Aloo Moongray (Potato and Radish Seed Pod…

      11th August 2020

      Vegan

      Mexican Rice

      7th May 2020

      Vegan

      Shalgam (Turnip or Swede)

      22nd February 2020

      Vegan

      Aloo Palak

      30th January 2020

      Vegetarian

      Wheat Free Soft Flour Tacos

      8th March 2021

      Vegetarian

      Aloo Moongray (Potato and Radish Seed Pod…

      11th August 2020

      Vegetarian

      Mexican Rice

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      Vegetarian

      Shalgam (Turnip or Swede)

      22nd February 2020

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BeefDinnerLambLunchMainsMealsRecipe

Bone Broth

written by Sobia Bashir 27th October 2020

How many of you have seen bone broth crop up in your social media feeds lately? It seems to be all the rage at the moment. We’ve been eating (or drinking) bone broth for as long as I can remember, it was mums go to ‘healing’ food whenever we were ill and was a frequent feature to our menu even when we were fit and well. Mum was big believer in using every morsel of food in the house and bones were no exception… money was really tight for us back then.

With everything going on right now it’s no wonder we’re now looking back at all the natural ways to stay healthy… bone broth being the current favourite. You can buy it ready made, subscribe to a website to provide you with a ‘dose’ every month or take it in powdered form as a supplement. But why? It’s so incredibly easy to make and costs next to nothing, what’s more is that you can season and flavour your broth how you like. You don’t even need to stand next to it while it cooks, just leave it simmering away on a low heat for a couple of hours and Bob’s your uncle (mine’s Mohammed).

I’m not even into this whole ‘clarifying’ and straining business… some annoying, celebrity chef probably decided that it’s better to strain your broth 5000 times so it’s nice and clear, but again, why? Leave it all in there and eat it, straining it only takes away more of the delicious goodness and is a completely pointless, time-wasting exercise.

Here’s my delicious, full of flavour, un-strained, un-clarified, bone broth recipe… that you can have on its own, served with a nice piece of home baked, crusty bread or with a paratha (my favourite).

Serves: 8-10 Prep Time: 10 Minutes Cooking Time: 2-3 Hours

Ingredients

  • 1 kg beef or mutton bones
  • 1 medium onion, roughly chopped
  • 4 tbsp. chopped tin tomatoes
  • 2 cloves peeled garlic
  • 1 thumb fresh ginger
  • green chillies to taste (optional) I use 2-3
  • tbsp. butter
  • 1 tsp. garam masala
  • 2 tsp. ground coriander
  • 1/2 tsp. paprika
  • 1/4 tsp. turmeric
  • 2 tsp salt or to taste
  • 4 whole bay leaves
  • 1 large stick of cinnamon
  • 3 black cardamom pods
  • 5 green cardamom pods

Instructions

  1. Blitz the onions, ginger, garlic, chillies (if using) and tomato and place into a large stockpot along with the bones, bay leaves, cinnamon, black and green cardamom pods and 500mls of hot water.
  2. Place on a high heat and bring to the boil, cover then simmer for an hour on a low heat.
  3. Remove lid and stir in the remaining dried spices and salt… (garam masala, coriander, paprika, turmeric), along with the butter. Increase heat and allow butter to melt.
  4. Pour in 2 litres of hot water, bring back to the boil then cover and simmer on a low heat for another hour or two if you can.
  5. Once done, serve with a sprinkling of fresh coriander leaves (if you like) with your choice of bread, roti or paratha… or have it on its own.
Bone Broth was last modified: October 27th, 2020 by Sobia Bashir

Notes

You can add more water if you like, just adjust the salt to your taste and you may need a little more of the ground spices depending on the strength of flavour you want. I tend to make mine in this quantity simply because we will eat half of it and I will freez the rest in portions so that we can have more as and when we want.

Bone Broth was last modified: October 27th, 2020 by Sobia Bashir
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