Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, pearl barley and lamb stew. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Pearl Barley And Lamb Stew is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Pearl Barley And Lamb Stew is something which I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can cook pearl barley and lamb stew using 18 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Pearl Barley And Lamb Stew:
- Get 450 g diced lamb, I used shoulder meat
- Get 3 chunky lamb bones
- Take 6 garlic cloves, sliced
- Get 3 small onions, roughly chopped
- Prepare 1 parsnip, peeled and roughly chopped
- Prepare 1 tomato, peeled and chopped
- Get 3 carrots, peeled and roughly chopped
- Take 2 sprigs rosemary
- Take A few sprigs of thyme
- Prepare 1 courgette, roughly sliced
- Get to taste Salt
- Get to taste Ground black pepper
- Make ready 1 stock cube
- Take 250 g white wine
- Get 200 water, plus extra if needed
- Take 100 g pearl barley
- Prepare 1 squash, roughly chopped
- Take 2 tablespoon rapeseed oil
Instructions to make Pearl Barley And Lamb Stew:
- Start by rubbing olive, salt and pepper all over the meat and bone and preparing your vegetables.
- Next heat a heavy base pot and brown the meat and bones. I browned the meat and bones separately.
- Once it's golden brown all over, remove and reserve.
- In the same pan, heat the rapeseed oil and add the vegetables. Cook until they have softened.
- Next add the water, wine, rosemary and stock cube. As it starts to heat up scrape the some of the browning that stuck to the bottom of the pan.
- Then add the lamb back in and mix it all together. Simmer on low for 3-4 hours or until the meat is soft and breaks with a fork easily.
- Add more water as needed along the way if it starts to dry up. Check on it occasionally and stir it so it doesn't stick to the bottom of the pan.
- When cooked allow to rest for 30 minutes before dishing it out. Serve with a crusty loaf of bread on the side.
- I boiled a couple of potatoes and roughly squashed them to serve with the stew.
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