Bone Broth

Ingredients:

1–2 small pieces of lamb/goat bones (about 100–150g)

1½ cups water

1 small garlic clove, smashed

2–3 peppercorns

1 small piece of ginger (optional)

¼ small onion, roughly chopped

½ small carrot, roughly chopped (optional, for sweetness)

A small piece of celery or coriander stems (optional)

½ teaspoon salt (adjust to taste)

A few drops of apple cider vinegar (optional, helps extract minerals)

Fresh herbs like parsley or coriander, for garnish

Directions:

If you want, roast the bones slightly in a dry pan or oven until browned — this gives extra depth of flavor (optional but great).

Place bones in a small pot.

Add water, garlic, peppercorns, onion, ginger, carrot, and celery (if using).

Add a few drops of apple cider vinegar.

Bring to a boil, then immediately reduce to a very low simmer.

Cover and let it simmer gently for 2–3 hours. (Even 1.5 hours gives a light broth if you're short on time.)

Skim off any foam that rises to the top.

Strain the broth into a bowl or cup.

Season with salt, garnish with fresh herbs, and serve warm!