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Lamb and Barley Stew

Lamb from the Weald of Kent is particularly tasty and pearl barley is a good bulking ingredient to use in stews and casseroles. It will keep for up to 18 months in an air-tight container.

ingredients

serves 4 - 6
1.4 kg (3 lb) boned leg or shoulder of lamb, trimmed of fat and cubed
30 ml (2 tbsp) plain wholemeal flour
salt and pepper
3 streaky bacon rashers, rinded and chopped
25 g (1 oz) butter
2 medium onions, skinned and chopped
2 medium carrots, sliced
100 g (4 oz) turnip or swede, peeled and diced
2 celery sticks, diced
30 ml (2 tbsp) pearl barley
10 ml (2 tsp) mixed chopped fresh herbs, such as thyme,
rosemary, parsley, basil
300 ml (1/2 pint) lamb or beef stock
chopped fresh parsley, to garnish

method

1. Toss the lamb in the flour, seasoned with salt and pepper.

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 the bacon from the casserole with a slotted spoon and set aside.

3. Add the onions, carrots, turnip or swede and celery to the casserole and fry for 5 - 10 minutesf until beginning to brown.

4. Return the lamb to the casserole, add the pearl barley and herbs and pour in the stock.

5. Bring to the boil, then cover and simmer for 2 hours, stirring occasionally to prevent sticking, until the lamb is tender.

6. Serve hot, sprinkled with chopped parsley.

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