SCOTCH BROTH STOUP

serves / 6 prep / 20 minutes cook / 2 hours 15 minutes

1 tbsp extra virgin

olive oil 800g lamb rump steaks,

trimmed, cut into 2.5cm pieces 1 brown onion, chopped 3 sprigs of fresh

rosemary 2 celery stalks, trimmed,

thickly sliced 2 carrots, halved lengthways,

thickly sliced 2 swedes, peeled, cut

into 3cm pieces 2 cups pale ale 1 litre beef stock 1 cup pearl barley,

rinsed, drained Chopped fresh flat-leaf

parsley leaves, to serve 1 Heat oil in a large heavybased saucepan over medium-high heat. Cook the lamb, in two batches, turning, for 5 minutes or until meat is browned all over. Then transfer the lamb to a heatproof bowl.

2 Add onion to the pan. Cook for 4 minutes or until starting to brown. Add the rosemary, celery, carrot and swede. Cook, stirring for 5 minutes or until starting to brown. Next add the beer. Cook for 5 minutes or until it is reduced by half.

3 Add the stock and 1 ½ cups water. Bring to a simmer. Return the lamb to pan. Reduce heat to low. Cook, covered, for 1 hour or until lamb is almost tender. uncovered,

4 Add barley. Cook, for a further 50 minutes or until the lamb and barley are tender. Remove and discard rosemary sprigs. Serve your stoup topped with the fresh parsley leaves.

RECIPE / Amira Georgy, Super Food Ideas PHOTOGRAPHY / Nigel Lough