June 23, 2018
Comfort Food, Snacks, Soups/Stews,
Lamb/Mutton, Vegetables, Leek , Sweet Potato/Yam, Easy/Beginner Cooking, Entertaining, Potluck, Winter, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Non-Dairy more
Add toRecipe Book
Add toShopping List
"From our daily newspaper The West Australian. Times are estimated."
Season lamb with salt and pepper and heat half the oil in a stockpot over a medium to high heat and add lamb and cook, turning occasionally for 7 to 10 minutes, or until browned and then remove and reduce heat to medium.
Add remaining oil to stockpot with leek, fennel, garlic and fennel seeds and cook, stirring occasionally, for 8 to 10 minutes or until browned.Return lamb to pot with stock, water and barley and bring to the boil and then lower to a simmer, covered, stirring occasionally, for 2 hours.
Remove lamb from pot and shred meat, discarding bones.
Return meat to pot and stir in sweet potato and simmer, covered for a further 20 minutes or until tender.
Add cabbage and stir over a low heat until hot and season with salt and pepper before serving.
Bring out the true pasta lover in you! This tasty pasta recipes roundup showcases a...
Just as the title says, this shrimp recipe roundup brings you tons of shrimp. Everything...
Kick start your day with one of these delicious fruit smoothies.
Recipe Stories / Blog
Every potato pancake recipe I know of has one simple ingredient. Yup......
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
For those who like Japanese food, this is just like your California roll. Just,...