Scotch Broth

Scotch Broth

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


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


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