Our Scotch Broth recipe uses lamb and a variety of vegetables and pulses. Traditionally, in-season vegetables are used so the ingredients can be modified according to taste and availability. You can cook the broth on the hob, in the oven, or using a slow cooker following the manufacturer’s instructions.
- Serves: 4
- Scotch Broth Prep Time: 10 mins
- Pulse Soaking Time: 8-10 hours (in advance)
- Cooking Time: 2 to 3 hours
- Ready In: 3 hours 10 minutes (if cooking for 3 hours), plus pulse soaking time
Ingredients
Our recipe includes a large number of store cupboard ingredients and seasonal vegetables which all add to the flavour. Add or omit the ingredients to suit your preferences or cupboard supplies.
- 250g Lamb Leg Steak – cut into chunks
- Scotch Broth Mix – 250g (we used Great Scot Scotch Broth Mix in a 500g pack – requires pre-soaking)
- Cannellini Beans – 200g
- 4 tbsp Cold Pressed Rapeseed Oil or Olive Oil
- 2 litres Chicken or Vegetable Stock (2 stock cubes)
- Modena Vinegar – dash
- 25g Butter or substitute
- 25g Plain Flour
- 3 medium Potatoes – skins on, cut into chunks approximately 1 inch square (25 mm)
- 2 medium Carrots – thickly sliced
- Leek – sliced
- 2 sticks of Celery
- 2 large Onions – 1 x finely chopped, 1 x thickly chopped
- 1 large Vine Ripe Tomato – chopped
- 2 Garlic Cloves – (optional) lightly crushed and sliced
- Root Ginger – small piece, grated
- Shave of Nutmeg
- 2 tsp Tumeric
- 2 tsp Cumin Seeds
- 2 tsp Coriander Leaves
- 2 tsp Oregano (if using fresh, 3 sprigs removed from stem)
- 2 tsp Basil (if using fresh, 12 leaves)
- 3 Bay Leaves
- Salt & Pepper to taste
Method
Step 1: Soaking the pulses (if applicable)
- Soak the dried Scotch Broth Mix for 8-10 hours in 500ml of cold water (or as directed on the packet)
- When ready to use, drain the broth mix and rinse with cold water
- Put the broth mix into a large stock pot of water and bring to the boil
- Boil the mix for 10 minutes then allow to simmer for 40 minutes
- After 40 minutes, remove the Broth Mix from the hob, strain the contents and remove any scum
Step 2: Making the Scotch Broth
- Fry the onions for 3 minutes in a large frying pan on a medium-high heat
- Add the lamb chunks and fry for 2 minutes
- Add the flour and mix well
- Adding the turmeric and cumin seeds, lightly fry for 2-3 minutes, continually turning with a non-stick spatula to prevent sticking
- Gently start to add the stock slowly and then bring to the boil
- Remove from the heat and put the lamb mix to one side
- Using a large saucepan or stockpot with lid, add the Scotch Broth Mix (pre-soaked pulses), the lamb mixture, prepared uncooked vegetables, potatoes and the rest of the herbs and spices
- Bring to the boil then add the nutmeg
- Simmer on the hob or cook in the oven (180° c in a casserole dish) for 2-3 hours until the vegetables are tender
- Serve with fresh bread
Top Tips
- The flour thickens the soup as do the potatoes but do not add too much or the dish will taste pasty
- If short on time, partially cook the potatoes then add them to the cooking pot. Do not overcook them as they go ‘mushy’
- Make sure you have enough liquid to cover all the ingredients throughout the cooking time
- If adding more water near the end of the cooking time, cook a little longer to ensure the dish is hot enough – do not add water for at least 10 minutes before the end of cooking time
- The dish can cook for several hours but do not allow the pulses or vegetables to become soggy or the consistency become too thick.
Cooking in a Slow Cooker or Crock Pot
- If using a crock-pot or slow cooker, prepare all the ingredients as above and then add the stew mix to your pot on a low heat, following your manufacturers instructions
- For best results, cook in the slow cooker as instructed and then boil in a large stock-pot, simmering for 10 minutes before serving to ensure a piping hot dish with great flavours
Recommended Equipment
- Large Stainless Steel Stock Pot or casserole dish with lid
- Measuring jug
- Plastic spatula
- Measuring Spoons
- Crock Pot or Slow Cooker (optional)
Last updated 31/05/20