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Sort-of Scotch broth

Sort-of Scotch broth

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(5 ratings)

Prep: 15 mins Cook: 2 hrs

Easy

Serves 6 - 8
An alternative take on the Highland soup with stewed lamb, cabbage and pearl barley

Nutrition and extra info

  • Freezable

Nutrition per serving (8)

  • kcalories452
  • fat25g
  • saturates11g
  • carbs29g
  • sugars8g
  • fibre5g
  • protein27g
  • salt0.9g
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Ingredients

  • 1 tbsp vegetable oil, plus a bit extra
  • 1kg lamb neck fillet, shoulder or other fatty stewing lamb, cut into generous chunks
  • 1 onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 carrot, roughly chopped

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 leek, chopped

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 2 celery sticks, chopped

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 3 thyme sprigs

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 bay leaf
  • 1 small white cabbage, roughly shredded
  • 300g/11oz swede, diced the same size as the carrot

    Swede

    sw-ee-d

    A member of the cabbage family, the swede is often confused with the turnip, though they look…

  • 200g pot or pearl barley
  • 2l vegetable stock
  • large handful parsley, chopped

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

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Method

  1. Heat oven to 160C/140C fan/gas 3. Heat the oil in a flameproof casserole dish and brown the lamb – in batches if necessary – then remove to a plate with a slotted spoon. Add a drizzle more oil and tip in the onion, carrots, leek, celery, thyme and bay. Cook for 5 mins until the vegetables start to soften.

  2. Stir in the cabbage, swede and barley, then return the meat to the pan. Pour over the stock and season with a little salt and lots of pepper. Bring to a simmer, cover with a lid and cook in the oven for 1½ hrs until the meat and barley are tender and the vegetables are just starting to collapse. Scatter with parsley and ladle into bowls.

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Comments (5)

RachM00's picture
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This is a lovely hearty dish, perfect for a chilly day. I added some green lentils for the last half hour of the cooking time. I also cooked the pearl barley separately in order that it wouldn't soak up all the stock (again added to the pot for a bit towards the end of the cooking time).

suzymmorton's picture
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I made 50% quantities but with extra veg (and half a fennel bulb instead of celery) and it served 5 easily. I used 50% of the recommended fluid (even allowing for making half quantities to start with) as I wanted more of a soup than a broth. I also cooked it for a good 2 hours to make sure the lamb wasn't tough. The flavours weren't strong but I think I had some duff thyme! Will definitely make again.

rhona67's picture
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I used shoulder of lamb and it is absolutely delicious!! I also used 1.5l of stock instead of 2l (mainly because I couldn't fit 2l into my casserole dish) and I'm glad I did - it would have been much too soupy if I'd used the full amount.

neilemarsh's picture

This is a lovely hearty meal! The smell of it cooking is wonderful. To do the full recipe you will need a large casserole! Maybe add some small potatoes too.

sbradley's picture
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I'm vegetarian so I didn't actually eat this but I did cook it for my husband and daughter who said it was excellent. It was quite easy and quick to prepare and just looked after itself in the oven. I'm sure I'll be asked to make it again.

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