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Scotch Broth

3 tablespoons unsalted butter
1/2 lb ground lamb
2 medium onions, chopped (1 1/2 cups)
2 carrots, sliced 3/4 inch thick
1 lb kale, stems and center ribs cut off and discarded and leaves finely chopped (4 cups)
1 Turkish or 1/2 California bay leaf
3/4 teaspoon salt
3/4 teaspoon black pepper
3 cups reduced-sodium beef broth (24 fl oz)
2 cups water
1/2 cup quick-cooking barley
1 tablespoon malt vinegar or cider vinegar


Heat 1 tablespoon butter in a 3- to 4-quart heavy saucepan over moderately high heat until foam subsides, then cook lamb, breaking up clumps with a fork, just until no longer pink, about 4 minutes. Transfer lamb to a bowl with a slotted spoon and pour off all but 1 tablespoon fat from pan. Add remaining 2 tablespoons butter to pan and cook onions, carrots, kale, bay leaf, salt, and pepper over moderate heat, covered, stirring occasionally, until onions are softened, 5 to 8 minutes. Add broth, water, and barley and simmer, covered, until vegetables and barley are tender, about 10 minutes. Add lamb and vinegar and gently simmer, uncovered, 5 minutes (for flavors to blend). Discard bay leaf.

Source: www.epicurious.com