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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This speedy version of the long-cooked classic is light and brothy, but it's still substantial and flavorful enough thanks to lamb, kale, and barley to be a great winter meal. Ingredients:
3 tablespoons unsalted butter |
1/2 lb ground lamb |
2 medium onions, chopped (1 1/2 cups) |
2 carrots, sliced 3/4 inch thick |
1 lb kale, stems and center ribs cut off and discarded and leaves finely chopped (4 cups) |
1 turkish or 1/2 california bay leaf |
3/4 teaspoon salt |
3/4 teaspoon black pepper |
3 cups reduced-sodium beef broth (24 fl oz) |
2 cups water |
1/2 cup quick-cooking barley |
1 tablespoon malt vinegar or cider vinegar |
Directions:
1. Heat 1 tablespoon butter in a 3- to 4-quart heavy saucepan over moderately high heat until foam subsides, then cook lamb, breaking up clumps with a fork, just until no longer pink, about 4 minutes. Transfer lamb to a bowl with a slotted spoon and pour off all but 1 tablespoon fat from pan.
2. Add remaining 2 tablespoons butter to pan and cook onions, carrots, kale, bay leaf, salt, and pepper over moderate heat, covered, stirring occasionally, until onions are softened, 5 to 8 minutes. Add broth, water, and barley and simmer, covered, until vegetables and barley are tender, about 10 minutes. Add lamb and vinegar and gently simmer, uncovered, 5 minutes (for flavors to blend). Discard bay leaf.
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