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Sort-of Scotch broth

An alternative take on the Highland soup with stewed lamb, cabbage and pearl barley

  • Prep: 15 mins
    Cook: 2 hrs
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 452
  • Carbohydrates 29
  • Saturated Fat 11
  • Sugar 8
  • Protein 27
  • Fat 25
  • Fibre 5
  • Salt 0.9

Nutrition per serving

  • Calories 452
  • Carbohydrates 29
  • Saturated Fat 11
  • Sugar 8
  • Protein 27
  • Fat 25
  • Fibre 5
  • Salt 0.9

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
  • 2 carrots, roughly chopped
  • 1 leek, chopped
  • 2 celery sticks, chopped
  • 3 thyme sprigs
  • 1 bay leaf
  • 1 small white cabbage, roughly shredded
  • 300g/11oz swede, diced the same size as the carrot
  • 200g pot or pearl barley
  • 2l vegetable stock
  • large handful parsley, chopped

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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