Lamb’s neck scotch broth with Smoked Chilli Harissa
This take on the Scottish classic has the addition of Smoked Chilli Harissa, giving it a smoky flavour and a fiery kick. Lamb’s neck is an often neglected cut of meat, but by simmering it slowly for two hours, it transforms into a tender meat that is ideal for warming winter stews and soups.
¼ swede, cubed
1 carrot, cubed
1 small onion, peeled and roughly diced
½ leek, roughly diced
1 celery stick, roughly diced
¼ celeriac, unpeeled and cubed
1 small turnip, unpeeled and cubed
3 cloves of garlic, peeled and finely chopped
2tbsp Smoked Chilli Harissa
150g pearl barley
600g lamb’s neck, on the bone
Small handful of parsley (approx. 15g), roughly chopped
Salt and pepper, to taste
- Place a medium sized saucepan on a medium heat and when hot, add the Olive Oil and all the vegetables to the pan. Slowly sweat the vegetables for 10 minutes, ensuring that they get little or no colour.
- Add the Smoked Chilli Harissa and cook for two minutes, followed by the pearl barley and lamb’s neck, then season well with salt and pepper.
- Add around 2L of water, or enough to cover the lamb. Bring to the boil, then cover and turn down to simmer for two hours, or until the lamb is tender enough to be prised from the bone.
- Remove the lamb from the pot and when cool enough to handle, pick the meat from the bone, and shred it, then stir the meat back into the broth. Taste and add more salt and pepper if required. Stir the parsley through the broth and serve.