Recipe: Lamb and Barley Stew [edit]

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Tags: Meat

Yield: 4 servings

[edit] Ingredients

3	tablespoons olive oil or lamb dripping
1	salt and freshly ground black pepper
450	grams trimmed and diced shoulder or leg of lamb
1	medium onion finely sliced
2	clv garlic crushed
1	lrg carrot cut into half moons
2	inner stalks celery finely sliced
1	tablespoon flour
425	ml lamb stock or water
285	ml dry white wine
1	tablespoon tomato puree
2	strips lemon peel bouquet garni of thyme parsley and bay leaf pinch ground mace
30	grams pearl barley
1	tablespoon chopped parsley

[edit] Preparation

Step 1	Preheat the oven to 170 degrees C/325 degrees F/gas mark 3.
Step 2	Heat the oil in a casserole dish.
Step 3	Season the lamb dice and quickly brown it in batches.
Step 4	Set aside.
Step 5	Add a little more oil if necessary and gently soften the onion garlic carrot and celery in the same dish.
Step 6	Return the meat and mix in the flour stirring occasionally for 23 minutes.
Step 7	Add the stock white wine tomato puree lemon peel bouquet garni and mace.
Step 8	Bring to the boil and add the barley.
Step 9	Adjust the seasoning to taste.
Step 10	Cover and bake in the preheated oven for 1 1/2 hours or until the lamb is tender.
Step 11	Remove the bouquet garni just before serving and add the chopped parsley.
Step 12	Serves 4

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