Merry Xmas -- or State-sanctioned Winter Holiday -- everyone
My Scotch broth is on the stove, cooking. It doesn't seem quite right, but I am not sure what it needs. Maybe just some hours cooking slowly. Joy of Cooking suggests an egg or flour thickener, but I don't remember doing that last time. Bah. If it turns out well, I'll post my tweaked recipe. If not -- it never happened.
Merry Xmas etc., to everyone in LJ land.
Now, tea. And possibly a bagel. I don't know that I am going to get the gumption to go out to a movie on my own, bah.
* * * * * * * * *
It's good. Not quite what I remember from the last time I made it, when perhaps I just followed the recipe more closely? But very good nonetheless.
2 lbs. unboned lamb, diced into centimeter cubes
1 1/2 cups pearl barley
four large carrots
two large onions
two small turnips
bay leaf
thyme (fresh is nice)
olive oil
8 to 10 cups of broth (I used vegetable, which I regret... in the middle I actually added three Knorr beef broth cubes, which added necessary salt, as well, as the stupid vegetable broth was also "low sodium")
1. Soak the barley in six cups of water for 12 hours
2. Chop the carrots, onions, and turnips
3. Saute them with the bay leaf and thyme in the olive oil.
4. Remove them and add them and the soaked barley to the broth -- beef broth! Chicken broth might also be fine. Actually, water might work the best... in which case, add some salt
5. Saute the lamb cubes in the same pan until browned on all sides and then add them to the soup
6. Simmer for at least two hours, maybe longer.
Garlic at the beginning with the vegetables would be fine, though it seems odd with turnips. The JoC recipe said to a) add a dash of "curry", by which I guess they mean indiscriminate curry powder, and b) thicken the soup with a flour or egg mixture. I didn't do that, trusting to the barley itself. It's hearty and filling and mmm.
Merry Xmas etc., to everyone in LJ land.
Now, tea. And possibly a bagel. I don't know that I am going to get the gumption to go out to a movie on my own, bah.
* * * * * * * * *
It's good. Not quite what I remember from the last time I made it, when perhaps I just followed the recipe more closely? But very good nonetheless.
2 lbs. unboned lamb, diced into centimeter cubes
1 1/2 cups pearl barley
four large carrots
two large onions
two small turnips
bay leaf
thyme (fresh is nice)
olive oil
8 to 10 cups of broth (I used vegetable, which I regret... in the middle I actually added three Knorr beef broth cubes, which added necessary salt, as well, as the stupid vegetable broth was also "low sodium")
1. Soak the barley in six cups of water for 12 hours
2. Chop the carrots, onions, and turnips
3. Saute them with the bay leaf and thyme in the olive oil.
4. Remove them and add them and the soaked barley to the broth -- beef broth! Chicken broth might also be fine. Actually, water might work the best... in which case, add some salt
5. Saute the lamb cubes in the same pan until browned on all sides and then add them to the soup
6. Simmer for at least two hours, maybe longer.
Garlic at the beginning with the vegetables would be fine, though it seems odd with turnips. The JoC recipe said to a) add a dash of "curry", by which I guess they mean indiscriminate curry powder, and b) thicken the soup with a flour or egg mixture. I didn't do that, trusting to the barley itself. It's hearty and filling and mmm.