Herbs, spices and tomato paste ensure these strips of lamb fillet are full of flavour.
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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.
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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