Lamb & barley stew
Posting here for record & notes.
Adapted from: mom; Alton Brown.
1 lb of lamb shoulder meat cut for stew
1 medium onion
4-5 large cloves garlic
6 carrots (really skinny ones though, 3 carrot-equiv.)
2 parsnips (see note at bottom)
8-10 fingerling potatoes
2 bay leaves
4 sprigs fresh thyme
1/2 sm. can chopped tomatoes
4 cups stock (optional)
1 cup barley (made a lot - could have used less, but I like barley)
1 small bunch parsley
1. Chop the vegetables & set aside.
2. Coat the lamb in flour, salt & pepper mix. Sauté with the onion in a large stew pot until the pieces are browning.
3. Dump in the rest of the veg, tomato, & the stock, or water. Add bay leaves & thyme. Bring up to a boil & simmer.
4. While that's simmering, in a separate pot, set barley boiling in water (1:2.5 proportion). When the barley has eaten up all the water (~20-30 mins), add it to the stew.
5. Stew is ready when the barley has swollen up, making the overall texture thick. This takes about 1-2 hours total cooking. Add the chopped parsley about half an hour before you want to eat it.
Verdict: this is totally going in my regular repertoire. Great alternate for beef stew, and the barley is super comforting. Not entirely sure about the parsnip; everything else is great.
Adapted from: mom; Alton Brown.
1 lb of lamb shoulder meat cut for stew
1 medium onion
4-5 large cloves garlic
6 carrots (really skinny ones though, 3 carrot-equiv.)
2 parsnips (see note at bottom)
8-10 fingerling potatoes
2 bay leaves
4 sprigs fresh thyme
1/2 sm. can chopped tomatoes
4 cups stock (optional)
1 cup barley (made a lot - could have used less, but I like barley)
1 small bunch parsley
1. Chop the vegetables & set aside.
2. Coat the lamb in flour, salt & pepper mix. Sauté with the onion in a large stew pot until the pieces are browning.
3. Dump in the rest of the veg, tomato, & the stock, or water. Add bay leaves & thyme. Bring up to a boil & simmer.
4. While that's simmering, in a separate pot, set barley boiling in water (1:2.5 proportion). When the barley has eaten up all the water (~20-30 mins), add it to the stew.
5. Stew is ready when the barley has swollen up, making the overall texture thick. This takes about 1-2 hours total cooking. Add the chopped parsley about half an hour before you want to eat it.
Verdict: this is totally going in my regular repertoire. Great alternate for beef stew, and the barley is super comforting. Not entirely sure about the parsnip; everything else is great.