Spiced Roasted Marrow
Sanskrit
रुरुशम्बरसारङ्गच्छागस्य नलकं पृथु । अग्नौ भृष्ट्वा शिलाघातैः स्फोटयित्वा प्रयत्नतः ॥ १८ ॥ मज्जानं तु ततो हृत्वा लवणाम्लेन हिङ्गुना । मरिचाजाजिचूर्णेन पचेत्स्थाल्यां विचक्षणः ॥ १९ ॥
English
The broad hollow bone of the ruru deer, the śambara, the sāraṅga, or the goat: having roasted it in the fire and carefully burst it open with blows of a stone, and having then drawn the marrow out of it, the discerning cook should cook it in a pot with salt and sour, with asafoetida, and with powdered pepper and cumin.
Ingredients
- 1 kg split beef, lamb, or goat marrow bones
- 20 ml lemon juice or tamarind water
- ¼ tsp asafoetida
- ½ tsp ground black pepper
- ½ tsp ground cumin
- ¾ tsp rock salt
Method
- Roast the bones cut-side up at 220°C for 15–20 minutes, until the marrow is soft and bubbling.
- Scoop the marrow into a small pan.
- Add the lemon juice, asafoetida, pepper, cumin, and salt.
- Cook over low heat for 2–3 minutes, stirring gently, and serve at once with flatbread.