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Lamb, potato and pearl barley stew

Lamb, potato and pearl barley stew

Lamb, potato and pearl barley stew

PT1H15M

Why not try?

1
Add the oil to a large pan set over a medium heat. Once hot, add the chopped lamb and cook for about 5 minutes, or until well coloured
  • 14 1/8 oz of middle neck of lamb, diced
  • 3 tbsp of vegetable oil
2
Add the carrots and onions to the pan and leave to sweat for a few minutes
  • 2 carrots, medium, chopped into chunks
  • 1 onion, roughly chopped
3
Once the onions and carrots have softened, add the tomato purée and continue to cook for a few minutes more
  • 1 tbsp of tomato paste
4
Add the lamb stock and the pearl barley to the pan and bring to the boil. Turn down the heat and cook gently for about 20 minutes, then add the chunks of potato
  • 2 1/2 pints of lamb stock
  • 3 1/2 oz of pearl barley
5
Bring back to the boil and cook slowly until the lamb is tender and the potatoes are starting to break down and thicken the sauce. Serve immediately
  • 4 large floury potatoes, chopped into large chunks

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