Recipe

A A A

• 2 lbs boneless leg of lamb
• 2 tbsp flour
• 3 tbsp oil
• 2 medium onions, chopped
• 2 garlic cloves, crushed
• 2 cinnamon sticks
• 2 red bell peppers, seeded and chopped
• 1 tbsp ground ginger
• 1/3 cup pearl barley
• 3 3/4 cups lamb or 3 3/4 cups beef stock
• 2 tbsp worcestershire sauce
• 1 orange , juice and rind of, grated
• 1 lb potato, peeled and coarsely chopped
• 1 1/4 lbs rutabagas, peeled and coarsely chopped
• salt (to taste)
• pepper (to taste)

• 1 Preheat the oven to 350°F.
• 2 Trim any fat from meat and cut into large cubes.
• 3 Season the flour with salt and pepper and dredge lamb in flour, shaking off excess.
• 4 Heat the oil in a large flameproof casserole and brown the lamb on all sides, adding a little more oil, if necessary.
• 5 Remove with a slotted spoon and drain.
• 6 Add the onions and garlic to the pan and cook for 3-4 minutes or until softened, stirring, frequently.
• 7 Stir in the cinnamon sticks, bell pepper, ginger, and barley; cook over medium heat about 2 minutes.
• 8 Add any remaining flour to the pan and cook 1 minute.
• 9 Stir in the stock and the Worcestershire, grated orange rind, and 3 tbsp of the orange juice; season with salt and pepper and bring to a boil, stirring.
• 10 Return the meat to the pan along with the potatoes and the rutabaga; cover tightly and bake in the oven for 1 hour and 20 minutes or until the meat and vegetables get tender.
• 11 Check the seasoning before serving, and adjust if necessary.