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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 8 |
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A traditional scotish lamb and barley stew. Ingredients:
4 lbs lamb, with bone |
8 cups water |
1 tablespoon sea salt |
1 tablespoon celery seed |
1 teaspoon fresh thyme, chopped |
20 black peppercorns |
3 whole cardamom pods |
4 bay leaves |
2 large sprigs rosemary (keep whole) |
1 small onion, diced |
1/2 cup pearl barley |
2 stalks celery |
1 large turnip, cubed |
1 teaspoon hot sauce |
3 garlic cloves, pressed |
Directions:
1. Make a steeping bag for the pepper corns and cardamam pods. Combine all ingredients in a crock pot, cook on high for 5 hours.
2. Remove steeping bag, bay leaves and rosemary and bones before serving.
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