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Lamb With Barley
Preamble
This dish is about the unctious nature of the dissolved barley and the taste of boiled lamb. A great comfort on a cold day.
Ingredients1 kg cheap cut of Lamb (boned cubed shoulder or chump chops) 400 gms Barley (pearled or unpearled) soaked 4 medium Carrots cut in chunks 400 gms sliced Onions 12 Parsley stalks tied together White Pepper to taste Salt to taste Water to cover |
MethodSoak the barley overnight or boil briefly in plenty of water and leave for 2 hours. Drain. Cover the barley with fresh water and simmer for an hour. Add the other ingredients. Add more water (if required) to cover. Simmer gently until the lamb is cooked and the barley breaks up and becomes creamy - about one and a half to two hours. Be very careful not to let the mixture 'catch' (i.e. stick to the bottom of the pot and burn) during cooking. |
Variations
This can be varied by adding more and different root vegetables, for example, parsnip. Potato can also be added for those addicted to layering starch on starch. Fresh peas thrown in at the end wouldn't hurt at all.
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