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Braised cinnamon lamb with pearl barley & root vegetables
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Serves: 4 - 6
1 tbsp olive oil
400g lamb fillet, cut into strips
1 large onion, finely chopped
2 medium carrots, diced
1 medium swede, peeled and cubed
2 small parsnips, peeled and cubed
2 cloves garlic, finely chopped
1 tsp ground cumin
1 tsp ground cinnamon
1 tbsp chopped fresh thyme leaves
2 bay leaves
200g pearl barley
1 tbsp Cooks’ Ingredients Sundried Tomato Paste
850ml chicken stock
2 tbsp chopped fresh mint
2 tbsp chopped fresh flat leaf parsley
1. Preheat the oven to 160ºC gas mark 3. Heat the olive oil in a flameproof casserole. Add the lamb and brown on all sides over a high heat. Remove with a slotted spoon and set aside. Add the onion, carrot, swede, parsnip and garlic to the pan and cook over a medium heat for 3-4 minutes until golden brown.
2. Add the cumin, cinnamon, thyme and bay leaves and cook for a further minute. Add the pearl barley, tomato paste and stock and bring to the boil. Return the lamb to the pan and add seasoning, cover and cook in the oven for 2½ -3 hours, stirring occasionally until the meat is very tender. Add more stock if it gets too dry.
3. Remove from the oven and check the seasoning. Scatter with the chopped mint and parsley and serve with steamed kale or shredded cabbage.
Typical values per serving:
This recipe was first published in March 2015.