Sort-of Scotch broth

1 of 5-a-day 6 servings 600 kcal or less burns burns night burns night supper casserole cheap cuts lamb casserole mains make ahead over an hour scotch soup scotland soup stew

N/A

Source

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

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.

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.