Lamb and Barley Casserole
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
2 h. 40 min.
Preparation
Ingredients
for
4
- Ingredients
- 5.333 cups Lamb neck (on the bone in large chunks)
- 2 Tbsps vegetable oil
- 4 cups potatoes (peeled and cut into chunks)
- 2 onions
- 1 ¼ cups carrots (chopped)
- 2 Leeks (sliced)
- ½ cup Pearl barley
- 3 cups lamb stock
- ¼ Cabbage (sliced)
Preparation steps
1.
Preheat the oven to 170°C (150 fan) | 325°F | gas 3.
2.
In a large frying pan heat a tablespoon of the oil over a moderate heat. Add the lamb and sear on all sides until brown.
3.
Remove the lamb and place in a lidded casserole pan with the potatoes, onions, leeks, carrots and pearl barley.
4.
Add the stock and cook in the oven with the lid on for one hour.
5.
Add the cabbage and cook for a further hour, adding more stock if needed.
6.
Season to taste, then leave to stand for 20 minutes before serving.
