2- inchfresh ginger,julienne, plus more for garnish
2-3green chilies
1whole cinnamon stick
1poundgoat,bone- in, washed and cut into pieces
4cupswater
1tablespoon salt
1lemon,for garnish
1 cupcilantro,finely chopped, for garnish
Instructions
Add the whole spices for the masala to a spice ball and set it aside.
Warm ghee in an Instant Pot on saute mode. Add the onions and cook until they soften and become translucent.
Stir in the crushed garlic cloves, ginger, green chilies, and cinnamon stick; cook for another minute.
Rinse the goat meat and bones, then add them to the pot. Cook on saute mode for 1-2 minutes.
Cover the meat with water, add salt, and stir to combine.
Nestle the reserved spice ball into the Instant Pot, secure the lid, and cook on manual high pressure for 40 minutes with a 10-minute natural release.
Remove the lid and move the goat and leftover bones to an airtight container. Then, pour the broth through a large mesh strainer into a mixing bowl to remove impurities.
Ladle the bone broth into a bowl or mug and garnish with fresh ginger, chopped cilantro, and lemon slices.
Notes
Nutrition Disclosure:
The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.