Lamb and Barley Stew
Recipe: #11003
November 05, 2013
Categories: Lamb/Mutton, Barley, Irish, Sunday Dinner, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, more
"I don't remember where I found this recipe, but the name had "GBK" in it... Comfort food at it's best!"
Ingredients
Nutritional
- Serving Size: 1 (350.2 g)
- Calories 768.1
- Total Fat - 60.5 g
- Saturated Fat - 26.7 g
- Cholesterol - 192 mg
- Sodium - 488.2 mg
- Total Carbohydrate - 8.7 g
- Dietary Fiber - 1.5 g
- Sugars - 2.9 g
- Protein - 44.6 g
- Calcium - 66.4 mg
- Iron - 4.5 mg
- Vitamin C - 4.4 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Toss the lamb in the flour.
Step 2
Dry fry the bacon in a large flameproof casserole. Add the butter and the lamb and fry until browned all over, stirring. Remove the lamb and bacon with a slotted spoon and set aside.
Step 3
Add the onions, carrots, turnip and celery to the casserole and saute for 5-10 minutes until they are beginning to brown.
Step 4
Return the lamb to the casserole, add the pearl barley and herbs and pour in the stock.
Step 5
Bring to the boil, then cover and simmer for 2 hours, stirring occasionally to prevent it sticking, until the lamb is tender.
Step 6
Serve hot, sprinkled with chopped parsley.
Tips
No special items needed.