Just like Granny made!
Traditional Highland recipe for Scottish lamb stew with list of ingredients and cooking directions
I have published a book which tells the story of The Grey Lady Ghost of the Cambridge Military Hospital which reveals her origins in the QAIMNS and where she meets a QA veteran of Afghanistan. She still walks her wards and tells her story by taking Scott Grey, a QARANC nurse, to the battlefields of World War One and beyond. This is the first in the series of Grey and Scarlet Novels by CG Buswell. Each book will feature different Scottish food and a favourite meal. Read the first chapter for free.
Scottish lamb stew recipe is a delicious all in one pot meal for a winter's day using the finest of Scotís ingredients.
Lamb Stew Recipe
650g cubed lamb
25g pearl barley
1 onion - finely chopped
3 celery sticks - cut into chunks
225g carrots - cut into chunks
salt and pepper
Thyme - fresh or dried
Eating in has alternative lamb stew recipes which can be served with soda scones or soda bread.
Scottish Lamb Recipe
1. Simmer the barley in a small pot for about 10 minutes then drain.
2. In a large pot melt the margarine and slowly cook the vegetables for 7 minutes. Add the lamb and stir.
3. Stir in the cider and stock, adding the seasoning and thyme and then the barley. Cover and cook for about an hour, stirring occasionally.
4. Serve with tatties, or add potatoes and extra stock.
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Taste Ye Back: Great Scots and the Food That Made Them has a tasty lamb curry by Scots broadcaster and writer Hardeep Singh Kohli for those looking for a more spicier meal.
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