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

1. 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.
2. 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.

unsalted butter, ground lamb, onions, carrots, kale, turkish, salt, black pepper, beef broth, water, barley, malt vinegar

Taken from www.epicurious.com/recipes/food/views/scotch-broth-237200 (may not work)