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How To make Barley Pudding with Lamb
6 c Water
2 ts Salt
2 lb Boneless lamb, cut into
Serving chunks 3 Cloves garlic, crushed
1 c Barley
2 tb Olive oil
1>. Place the water, salt, lamb and garlic in a 4-quart heavy, covered
saucepan. Bring to a boil, turn to a simmer, cover and cook for 2 hours. 2>. Remove all from the pot, reserving the broth. Remove the fat from the
broth and add enough water to make six cups. 3>. Place the barley in a grain grinder and grind very coarsley. You want something like groats or bulgar wheat in terms of texture. 4>. Stir the olive oil into the barley groats and place in the pan. Return the meat and broth to the pan and bring to a light boil. 5>. Simmer, covered, for 25 minutes or until the barley is soft and tasty and the liquid is absorbed. 6>. Serve with crusty Italian bread or with pita bread. ~ Jeff Smith "The Frugal Gourmet"
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MRE Review 2014 HALAL Vegetable Barley Stew With Lamb
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I’ve never Tasted Flavors Like in This Scotch Broth Soup
This video was created in partnership with the American Lamb Board.
Scotch broth is a Scottish soup made with lamb or mutton along with barley and vegetables. It is also known as barley soup or the pot-au-feu of Scotland. Scotch broth is considered the national soup of Scotland because of its deep, over 200-year history.
This is a simple-to-prepare soup, and the flavors are outstanding, especially if you are a fan of lamb.
PRINT OF THIS RECIPE AT:
Ingredients for this recipe:
• 4 tablespoons lard
• 2 1 ½ pound lamb shanks
• 128 ounces beef stock
• 1 sliced large leek
• 1 peeled and small diced yellow onion
• 5 finely minced cloves of garlic
• 1 peeled and large diced turnip
• 4 peeled and large diced carrots
• 4 ribs of large diced celery
• 2 peeled and large diced russet potatoes
• ¼ green cabbage cut into 1” inch pieces
• 1 recipe for cooked barley
• 1 recipe for cooked split peas
• ¼ cup chopped fresh parsley
• Salt and pepper to taste
Ruth Hansom's Veal Sweetbreads with Black Pudding and Walnut Crumb
Sweetbreads can be a little intimidating if you’ve not prepared them at home before, but they are a lot easier to cook than you might think – and a real treat. Here, they’re served with a black pudding crumb, spiced carrot purée and a salad of pickled fruits and vegetables.
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