Name: Irish lamb and barley stew
Cook time: 120 min
Total time: 120 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 kilogram (2 pounds) diced lamb shoulder; 1 large_piece (200g) brown onion, chopped coarsely; 2 medium_piece (240g) carrots, chopped coarsely; 2 (300g) stalks celery , trimmed, chopped coarsely; 2 clove garlic, crushed; 1 litre (4 cups) chicken stock; 3 cup (750ml) water; 1 cup (200g) pearl barley; 4 sprigs fresh thyme; 3 medium_piece (600g) potatoes, chopped coarsely; 2 cup (160g) finely shredded cabbage cup finely chopped fresh flat-leaf parsley

Ingredients

2 tablespoon olive oil

1 kilogram (2 pounds) diced lamb shoulder

1 large_piece (200g) brown onion, chopped coarsely

2 medium_piece (240g) carrots, chopped coarsely

2 (300g) stalks celery , trimmed, chopped coarsely

2 clove garlic, crushed

1 litre (4 cups) chicken stock

3 cup (750ml) water

1 cup (200g) pearl barley

4 sprigs fresh thyme

3 medium_piece (600g) potatoes, chopped coarsely

2 cup (160g) finely shredded cabbage cup finely chopped fresh flat-leaf parsley

Method

1.Heat half the oil in large saucepan, cook lamb, in batches, until browned. Remove from pan.

2.Heat remaining oil in same pan, cook onion, carrot, celery and garlic, stirring, until vegetables soften. Return lamb to pan with stock, the water, barley and thyme, bring to the boil. Reduce heat, simmer, covered, 1 hour, skimming fat from surface occasionally.

3.Add potato, simmer, uncovered, about 30 minutes or until potato is tender. Add cabbage, simmer, uncovered, until cabbage is just tender. Discard thyme.

4.Serve stew sprinkled with parsley.

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Ingredients

Method

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