Lamb and barley stew recipe
Lamb and Barley Stew recipe
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|800 g||lean lamb, cut into 3cm cubes|
|3||rashers streaky bacon, chopped|
|100 g||swede, diced|
|50 g||celeriac, diced|
|salt and freshly ground black pepper, to taste|
|white wine vinegar, to taste|
|50 g||pearl barley|
|500 ml||lamb stock or vegetable stock|
Season the flour with salt and pepper and toss the meat in the flour until well, but thinly coated. In a casserole dish, heat the lard and fry the lamb and the bacon until the meat is golden brown all around. With a slotted spoon, take the lamb and bacon out of the dish. Add the vegetables into the casserole and stir-fry until golden.
Return the meat, add the barley and pour in the stock. Bring to a boil, cover and cook over low heat for approximately 2 hours, stirring occasionally. Season to taste with salt, pepper and vinegar.
Stir in the chopped parsley and serve with fresh crusty bread.
ca. 20 min
Cooking / Baking Time:
ca. 2 hrs 20 min
Grade of difficulty:
Calories per portion:
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