Pearl barley stew with lamb meat balls
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
40
MINUTES
CUISINE
COURSE
Main
Method
Heat the oil and sauté half of the onions and the carrots until the onions are beginning to soften. Add the garlic and thyme and stir fry for two minutes.
Stir in the honey, mixed spice and then add the stock. Add the pearl barley to the saucepan and allow to bubble away for 15 minutes.
Stir in the chopped tomato and allow to bubble away for another 15 minutes.
While that is cooking stir the rest of the onion, and the parsley through the minced lamb as well as some seasoning.
Heat some more oil in a shallow frying pan and fry the meatballs a few at a time until they are golden all over.
Gently add them to the saucepan with the barley. Allow to bubble away for another ten minutes then taste and season.
Ingredients
dash of rapeseed oil
2 onions, very finely chopped
2 carrots, diced
4 garlic cloves, finely chopped
bunch of thyme, removed from the stalk and chopped
1 tsp honey
1 tsp mixed spice
1l stock
175g pearl barley
1 tin of chopped tomatoes
400g minced lamb
bunch of parsley, chopped
Method
Heat the oil and sauté half of the onions and the carrots until the onions are beginning to soften. Add the garlic and thyme and stir fry for two minutes.
Stir in the honey, mixed spice and then add the stock. Add the pearl barley to the saucepan and allow to bubble away for 15 minutes.
Stir in the chopped tomato and allow to bubble away for another 15 minutes.
While that is cooking stir the rest of the onion, and the parsley through the minced lamb as well as some seasoning.
Heat some more oil in a shallow frying pan and fry the meatballs a few at a time until they are golden all over.
Gently add them to the saucepan with the barley. Allow to bubble away for another ten minutes then taste and season.
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