Yakhni

Method

Blanch the lamb bones in boiling water for 2 minutes, then drain and rinse under cold water to remove impurities. In a heavy-bottomed pot, place the cleaned bones and add fresh water. Crush the ginger and garlic, then add to the pot along with quartered onions and all whole spices including cardamom, cinnamon, bay leaves, cloves and peppercorns. Bring to a rolling boil, then reduce heat and simmer gently for 60-90 minutes, skimming the surface regularly to remove any scum that rises. Season with salt to taste and strain through fine muslin cloth, discarding the solids. Serve the clear, fragrant broth piping hot, garnished with fresh coriander and mint leaves.