Barley Kail is a traditional Scottish recipe (from the West of Scotland) for a classic broth of mutton or lamb with onions, leek, cabbage and pearl barley cooked in a water base. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Barley Kail.
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This is a traditional version of the Scotch broth from the west of Scotland.
Ingredients:
2.2l cold water
675g mutton or lamb in one piece
2 small onions, diced
1 leek, finely chopped
1 white cabbage, shredded
15g pearl barley
salt and black pepper, to taste
Method:
Add the meat to a pan and cover with the water. Bring to a boil then add the leek, onions and seasonings. Reduce to a simmer, cover and cook gently for 1 hour. Meanwhile, blanch the barley then add to the meat pan and continue simmering gently for a further hour.
Now add the cabbage to the pan and continue cooking for a further hour. Take off the heat, remove the meat and cut into slices. Place these slices in a bowl and spoon the hot broth over the top. Serve immediately.
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