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
Author: Epicurus.com Kitchens
Recipe type: Soups and Stews
- 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
- 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.
- In a 12-inch saucepan or soup pot, melt the butter. Add the lamb cubes and brown on all sides. Remove to a plate.
- 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.
- 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.
- Add the cream, heat just to boiling, and check the seasoning. If too thick add milk to desired consistency.
- Serve garnished with the fresh coriander or parsley (optional).