Stainless steel stock pot with fitting lid 6-8 litre capacity. Or a dutch oven (cast iron vessel with lid)
Stainless Steel Knife
Wooden/bamboo chopping board
Stainless steel stirring spoon
Stove
Meat: Chicken, Mutton, Lamb, Pork, Water Buffalo. Your choice. (Ensure joint bones for best results. Whole chickens will naturally include joint bones. If using buffalo meat, ask for tail. If using pork, ferment in yogurt or kefir for 6-8 hours at room temperature, before adding to stock pot and boiling)
Water: 4 parts water to 1 kg of meat: 4 litres of water for every kilo of meat.
Salt: Himalayan or unprocessed natural sea salt. 1 tablespoon in 4 litres of water. Adjust to taste.
Carrots: 3-4 medium (Optional)
Onions: 2-3 medium (Optional)
Black Pepper: One teaspoon whole pepper seeds. (Do not grind)
Garlic: Use a few cloves only after Introduction Stages are over to minimise die-off reactions.
Add the meat into the stock pot.
Chop carrots into bite size and add to the pot.
Chop the onions into four parts and add to the pot.
Add the pepper corns.
Add the salt.
Add the water.
Set on stove at high until boiling.
Bring to simmer and skim the scum off the surface (the foamy first result). Dispose the scum. Continue to boil at high heat for thirty minutes.
After thirty minutes, bring down heat and keep on simmer with the lid on: (Total) 120 minutes for chicken, 180-210 minutes for mutton/lamb/pork, 300 minutes for buffalo (If using fish and fish head, 90 minutes is enough)
Location : La Bellezza, C-1301, Rushivan, Borivali East, Mumbai, Maharashtra 400066
Website: gapsforindia.com
Phone Number: +91 8976076650