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Hearty Highland Dinner

 
Most famous for Haggis, or stew made from offal, Scotland also has a cuisine rich in warming pies and stews. Tuck into some of these Scotish family favourites.
 

Scotch broth

Mutton
 

Recipe from: 1/1/2000 12:00:00 AM

 
 

Ingredients

 
  • 30
    ml
    oil
  • 1
    kg
    neck of mutton
  • 1
    large onion, chopped
  • 2
    Litres
    water
  • 75
    g
    pearl barley, soaked overnight and washed
  • 75
    g
    split peas, soaked overnight and washed
  • 1
    leek, sliced
  • 3
    small turnips, diced
  • 3
    carrots, diced
  • 30
    ml
    chopped fresh parsley
Servings: Change Serving
 
 

Method

 
In a large saucepan, heat oil and brown lamb, add onion and sauté for 1 minute.
Add water to cover, bring to the boil and skim off any deposits on the surface.
Add presoaked barley and peas, and simmer for 30 minutes.
Add remaining ingredients, except parsley, and continue to cook gently for a further 1/2 hour.
Remove neck of lamb and allow to cool.
Trim off meat, chop it roughly and return to soup, discarding bones.
Just before serving, garnish with parsley.
 

 

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