What You Need (serves 4)
- 300g (12oz) lean stewing lamb (cubed)
- 1-2 tablespoons sunflower or olive oil
- 2 tablespoons of plain flour
- 3 medium carrots (peeled and chopped)
- 1 small turnip (peeled and chopped)
- 1 leek (trimmed and chopped)
- 2 medium onions (peeled and chopped)
- 3 medium sized potatoes (peeled)
- 2 sticks of celery (chopped)
- ½ litre (1 pint) lamb or vegetable stock
- 1½ tablespoons pearl barley
- 1 teaspoon of dried thyme of sprig of fresh thyme
- Pepper to season
How To Make It
- Coat the cubes of lamb in plain flour, seasoned with pepper. You can use a clean sandwich bag to do this. Place the lamb and flour into the bag and shake them together.
- Heat the oil and use to brown the lamb pieces.
- Add the onions and cook for 5 minutes, turning over frequently.
- Add the stock, carrots, turnip, leeks, potatoes and celery, pearl barley and thyme and bring to the boil.
- Cover and cook on the hob for 1½- 2 hours, stirring occasionally to prevent sticking. Alternatively put into the oven at (200C/400F/Gas mark 6) for the same period of time. Check occasionally and add a small amount of hot water if stock level drops too far.
- Serve with steamed green vegetables and crusty bread.
- For an alternative the lamb may be replaced with lean stewing steak.
- Try preparing in the morning and cooking in a slow cooker for a welcoming dish when you get home from college.
Recipe kindly provided by the Grampian Dietitians.