SCOTCH BROTH
Authentic Scotch Broth uses pearl barley. Since the availability of pearl barley is restricted, I’ve substituted rice with good result.
Mutton - 500 gm
Stock or water - 1 lt
Rice - 50 gm
Carrots - 2 diced
Potatoes - 2 peeled and dice
Shelled peas - 1/2 cup
Salt and pepper - to taste
croutons of bread and lime wedges for garnishing.
Pressure cook the mutton in lightly salted water or stock along with the rice for 15 minutes; take out the mutton, remove the bones. Pass the stock through a sieve, pressing the cooked rice well into the stock.
Put the stock back on heat. Add the mutton, carrot, potatoes, peas, salt and pepper.
Cover and cook over medium heat. Stir the soup from time to prevent it sticking to the bottom of the pan. When the vegetables are tender, check seasoning and remove.
Serve hot with croutons of bread on top and pass around a plate of lime wedges.
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