1. For a little thicker broth, you could add Kuzu and/or arrowroot: 1 tbsp. Kuzu & 1 tbsp. Arrowroot dissolved in half cup of water.
2. For a little thicker & creamier broth: Instead of dicing the celery, steam it whole (you can add more than 4 stalks if you desire), add some of the cooking water to blender with celery and blend until smooth. Add back into the pot of soup. This could be done with any light colored vegetable or peel zucchini and use steam zucchini blended to make a thicker broth base.
3. Use any fish or omit the fish completely. If you omit it completely you still will need to add the ginger/garlic base and curry.
from Devarapalli Halleluyanna
6 to 8 Lamb Bones, cut into 3 inch pieces
3 – 4 Cups Water
2 Medium Red Onions, chopped
3 Medium Tomatoes, chopped
4 Green Chilies - optional
3 – 3 Inch Pieces Cinnamon Sticks
4 Whole Black Pepper
1 Tbsp Tumeric Powder
1 tsp Crushed Cardamom Seeds
2 Tbsp Ginger Garlic Paste – 3 Cloves Garlic and 2 Inch Piece Ginger
4 Tbsp Grapeseed Oil
½ Tbsp Garam Masala Powder
½ Bunch Cilantro, chopped
2 Bay Leaves
1. Clean the lamb bones with tumeric powder and rinse.
2. In a pressure cooker heat the oil over medium heat. Add the onions and sauté until golden brown.
3. Add tumeric powder and sauté for another minute.
4. Add the bay leaf, cinnamon stick, cardamom and cloves – sauté for about 2 minutes.
5. Add the chopped tomatoes, the chilies, the cleaned lamb bones and stir until the bones change color from the heat (approximately 3 minutes.)
6. Now add the water and cilantro and stir well. When you finish, you can add more water if desired.
7. Salt to taste and finally add the garam masala. Cook for another minutes and serve.