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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 6 |
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a truly great recipe for an authentic taste but which can easily be changed to suit, goes down well with a glass of the black stuff hmmmmmm always tastes better if made ahead of time and heated through. Ingredients:
1 tablespoon olive oil |
2 pounds lamb, cut into 1/2 inch pieces |
1/2 teaspoon salt |
freshly ground black pepper to taste |
1 large handful barley |
1 large onion, sliced |
3 carrots, peeled and cut into small chunks |
2 parsnip, peeled and sliced |
2 stick celery sliced |
4 cups water, or as needed |
3 large potatoes, peeled and quartered |
1 tablespoon chopped fresh rosemary |
1 cup coarsely chopped leeks |
chopped fresh parsley for garnish |
Directions:
1. Heat oil over medium heat in a large stockpot or Dutch oven.
2. Add lamb pieces until browned.
3. Season with salt and pepper.
4. Add the onion, carrots, celery and parsnips and cook gently alongside the meat for a few minutes.
5. Stir in the water and barley
6. Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or longer,
7. depending on the cut of meat you used and if it is tender yet.
8. Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary.
9. if there is too much water let simmer uncovered to reduce down
10. Continue to simmer uncovered, until potatoes are tender but still whole. Serve piping hot in bowls garnished with fresh parsley.
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