Scotch Broth (with lamb, made in pressure cooker)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
water 8CLamb Shank, 3 lb Split Peas, .5 cup Onions, raw, 1 large choppedLeeks, 1.5 cup, slicedTurnips, 1 cup, cubes Barley, pearled, raw, .5 cupCarrots, raw, 2 large (7-1/4" to 8-1/2" long), slicedcelery, 2 large stalks choppedparsley, chopped, 1-2 Tbay leaves, 2salt and pepper
You will need a 6 qt pressure cooker for this amount of ingredients. Trim the fat off the lamb shanks. You could use lamb neck (no need for an expensive cut here).
Put in uncovered pressure cooker with water, and bring to a slow boil. Skim off foam and discard. Add some salt (use less salt if you are trying to cut down) and pepper.
Add everything else and seal pressure cooker. Cook for 20 min. Cool down. Cut meat off bone and discard bits of fat.
If you have time, chill this enough that you can skim off the fat. Season well with plenty of pepper.
Makes about ten 1.5 cup servings.
This is a variation of the recipe in "Cooking under Pressure".
Number of Servings: 10
Recipe submitted by SparkPeople user SEAMAR.
Put in uncovered pressure cooker with water, and bring to a slow boil. Skim off foam and discard. Add some salt (use less salt if you are trying to cut down) and pepper.
Add everything else and seal pressure cooker. Cook for 20 min. Cool down. Cut meat off bone and discard bits of fat.
If you have time, chill this enough that you can skim off the fat. Season well with plenty of pepper.
Makes about ten 1.5 cup servings.
This is a variation of the recipe in "Cooking under Pressure".
Number of Servings: 10
Recipe submitted by SparkPeople user SEAMAR.
Nutritional Info Amount Per Serving
- Calories: 240.7
- Total Fat: 6.0 g
- Cholesterol: 87.1 mg
- Sodium: 347.4 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 3.8 g
- Protein: 30.5 g
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