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> Continental Recipes
> Australian Mutton Broth |
Ingredients
500 g neck of lamb
2.5 L water
2 tsp salt
8 shakes pepper
3 Tbsp pearl barley
½ medium carrot
¼ medium turnip
½ medium onion
2 stalk celery
2 tsp chopped parsley
Direction:
Cut meat from the bones ( boneless meat ), remove fat
and dice meat into 1 cm pieces. Soak meat and bone in
water with salt and pepper for ½ hour, bring slowly to
a boil. Wash pearl barley and add as soon as soup is
boiling, simmer 1½ hours. Prepare and dice vegetables
into 1 cm pieces, add to soup and simmer 15 - 20 minutes
before serving. Remove fat and bones, adjust flavor and
consistency, if necessary. Garnish with chopped parsley.
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