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Lamb And Pearl Barley Scotch Broth Recipe
|Pearl barley||1⁄2 Cup (8 tbs)|
|Lamb neck||2 Pound (For Stew)|
|Butter||1⁄4 Cup (4 tbs)|
|Water||2 1⁄2 Quart|
Serving size: Complete recipe
Calories 3625 Calories from Fat 2164
% Daily Value*
Total Fat 241 g371.1%
Saturated Fat 122.8 g614.1%
Trans Fat 0 g
Cholesterol 728.8 mg
Sodium 1480.9 mg61.7%
Total Carbohydrates 197 g65.7%
Dietary Fiber 30 g119.8%
Sugars 41.9 g
Protein 171 g342.3%
Vitamin A 918% Vitamin C 251%
Calcium 55.7% Iron 114.6%
*Based on a 2000 Calorie diet
Wipe and trim the lamb and cut into pieces.
Melt the butter in a saucepan or flameproof casserole.
Add the lamb and fry over a high heat till browned on all sides.
Peel and chop the onions; trim and slice the celery.
Add to the meat and fry till transparent.
Add the barley and cook for 2 minutes.
Sprinkle in the flour and cook, stirring, till flour begins to brown.
Gradually add the water and bring to a boil, stirring constantly.
Add the sugar, salt and pepper.
Cover and simmer for about 1 1/2 hours.
Peel and quarter the potatoes; scrape and slice the carrots.
Add to the soup and simmer for a further 30 minutes.
Wash and finely chop the leek and add to the soup.
Simmer for 3 minutes more.
Taste and adjust the seasoning.
Serve immediately with toast or whole-wheat biscuits and butter.