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PrintLAMB AND BARLEY STEW
The preparation is fast and easy. Just make sure to moderate the heat so that the lamb is tender when you boil. The ingredients are easy to find. No need to marinate, in just an hour you can have the best lamb and barley stew.
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a frying pan, add the lamb in batches and fry until browned on all sides.
- Transfer to a flameproof casserole with a slotted spoon.
- Drain the pearl barley and add to the casserole, with the apricots, parsley stalks and sultanas.
- Add the onion and garlic to the frying pan and fry gently for 5 minutes without browning.
- Stir in the stock, lemon juice and salt and pepper to taste and bring to the boil, then pour over the lamb.
- Place the casserole over a moderate heat and bring to the boil.
- Lower the heat, then cover the casserole and simmer for 1 hour or until the lamb is tender, stirring occasionally.
- Serve hot.
INGREDIENTS
- 2 tablespoon Cooking oil
- 1½ kg boned shoulder of lamb, trimmed and cut into 2 inch cubes
- 50 grams pearl barley, soaked for 2 hours in cold water
- 100 grams unsoaked dried apricots
- Few parsley stalks
- 50 grams sultanas
- 2 onion, peeled and sliced
- 2 garlic clove, peeled and crushed
- 750 ml stock
- 2 tablespoon lemon juice
- Salt
- Freshly ground black pepper
- Chopped parsley, to garnish
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