Sort-of Scotch broth
Serves 6 - 8
Easy
Prep:
Cook:
An alternative take on the Highland soup with stewed lamb, cabbage and pearl barley
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- 1 tbsp vegetable oilplus a bit extra
- 1kg lamb neckfillet, shoulder or other fatty stewing lamb, cut into generous chunks
- 1 onionchopped
- 2 carrotsroughly chopped
- 1 leekchopped
- 2 celerysticks, chopped
- 3 thymesprigs
- 1 bay leaf
- 1 small white cabbageroughly shredded
- 300g/11oz swedediced the same size as the carrot
- 200g pot or pearl barley
- 2l vegetable stock
- large handful parsleychopped
Nutrition: per serving (8)
- kcal452
- fat25g
- saturates11g
- carbs29g
- sugars8g
- fibre5g
- protein27g
- salt0.9glow
Method
step 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.
step 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.
