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Ingredients
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 clove/s 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
Method
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.
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.
Remove from the oven and check the seasoning. Scatter with the chopped mint and parsley and serve with steamed kale or shredded cabbage.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,717kJ/ 409kcals
Fat
17.4g
Saturated Fat
6.4g
Carbohydrates
40.5g
Sugars
9.5g
Fibre
9.7g
Protein
22.6g
Salt
1.5g
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