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Lamb And Barley Stew

Healthy.Eater's picture
Ingredients
  Boneless lamb shoulder 12 Ounce, trimmed and cut into 1/2 inch cubes
  All purpose flour 2 Tablespoon
  Olive oil 1 Tablespoon
  Yellow onion 1 Medium, chopped
  Garlic 3 Clove (15 gm), minced
  Water 2 1⁄4 Cup (36 tbs)
  Carrots 2 Medium, peeled, halved lengthwise and thinly sliced
  Low sodium tomato vegetable juice 1 1⁄2 Cup (24 tbs)
  Medium pearl barley 1⁄2 Cup (8 tbs)
  Ground cinnamon 1⁄4 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
Directions

1 Preheat the oven to 350° F.
Dredge the lamb in the flour, shaking off any excess.
In a 5-quart Dutch oven, heat the oil over moderate heat.
Add the lamb and saute for about 4 minutes or until lightly browned.
Remove the lamb with a slotted spoon and set aside.
Add the onion and garlic to the Dutch oven, stirring to coat, then add 1/2 cup of the water.
Cook, stirring occasionally, for 5 minutes or until the onions are translucent.
Add the carrots and cook 4 minutes longer.
Return the iamb to the saucepan.
Stir in the tomato juice, the remaining 1 3/4 cups water, the barley, cinnamon, ginger, salt, and pepper.
Bring to a boil over moderate heat.
Cover and transfer to the oven.
Bake for 55 minutes or until the lamb is tender and the barley is cooked through.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Stewed

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