Curry-Flavored Nigerian Stock

Instructions

1

In a blender, process ginger and garlic with 2 cups (475ml) water until thoroughly blended.
2

In a large pot, combine beef and chicken bones with onion, bell pepper, and habanero (if using). Pour ginger-garlic mixture through a fine-mesh strainer into pot, pressing on solids to extract as much liquid as possible before discarding the fiber. Add curry powder, dried thyme, bay leaves, black pepper, and a large pinch of salt. Add enough additional water to just cover all solid ingredients (about 2 1/2 quarts; 2.5L); stir to combine.
3

Cover and bring to a boil over high heat. Reduce heat to maintain a simmer and cook until the stock is aromatic and the vegetables are soft, about 45 minutes.
4

Off heat, remove the bones with a pair of tongs; if there’s meat on the bones, you can pull it off later as a snack, but otherwise discard the bones.
5

Using a slotted spoon, transfer the vegetables and bay leaves to the blender and puree with 1 cup (225ml) of stock until homogenous and smooth. Pour pureed vegetables through a fine-mesh strainer back into stock, pressing on solids to extract as much liquid as possible; discard remaining vegetable matter trapped in the strainer. Stir well to combine.
6

Use stock as desired, or store in an airtight container for up to 5 days in the refrigerator or 3 months in the freezer.