The glorious flavor of lamb in Scotch Broth with Coriander is heightened by the combination of aromatic ingredients. Wonderful on a cold evening.
Scotch Broth with Coriander

Scotch Broth with Coriander
Prep time
Cook time
Total time
Recipe type: Soups and Stews
Cuisine: British
Serves: 4
  • 1/2 ounce dried imported mushrooms (we use Japanese)
  • 2 Tablespoons butter
  • 1 1/2 pounds boneless lamb shoulder cut into 1/3-inch cubes
  • 1 onion, chopped
  • 2 Cups peeled, diced yellow turnips, 1/3- to 1/2-inch dice
  • 1 1/3 Cups diced carrots, 1/3- to 1/2-inch dice
  • 1/4 Cup thinly sliced celery
  • 1 teaspoon dried thyme
  • 2 teaspoons minced garlic
  • 4 1/2 ounces pearl barley
  • 2 1/4 Quarts water
  • 5 teaspoons salt
  • 1 teaspoon pepper
  • 4 teaspoons ground coriander
  • 1 pint cream (scant)
  • 2 Tablespoons minced fresh coriander or parsley for garnish
  1. Cover the dried mushrooms with warm water and let soak for 1/2 hour. Drain off liquid. Chop the mushrooms, wash well, and set aside.
  2. In a 12-inch saucepan or soup pot, melt the butter. Add the lamb cubes and brown on all sides. Remove to a plate.
  3. To the same pan, add and brown the onions, turnips, carrots, celery, and thyme. Toward the end of browning, add the garlic, barley, and return the lamb.
  4. Stir in the water, salt, and pepper along with the ground coriander and reserved mushrooms. Simmer, covered, for 1 hour and 20 minutes until the barley is very tender.
  5. Add the cream, heat just to boiling, and check the seasoning. If too thick add milk to desired consistency.
  6. Serve garnished with the fresh coriander or parsley (optional).

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