Kanasu Broth 1: The Result

[nuncheon]

Mutton is definitely the right meat to use, because the flavour it gives to the broth is fantastic. If no mutton is available, lamb should be ok. The dish works very well flavour-wise - coriander, cumin, and garlic are a classic combination for a reason. The mint brings freshness to the dish, while the carrots bring the sweetness. The leeks have almost completely cooked away.

The thing I'm not sure about with this version is the mouthfeel - because it's been cooked on a roux-base, it has turned a little slimy, and it sits rather heavy in the stomach.

So the other version I am planning, while still using mutton, will feature turnips if I can get them, beets otherwise, fresh mint, and grains boiled in the broth. If I can't find wheatberries or freekeh, I will probably use bulgur.