Lamb and barley casserole

Lamb and barley casserole

By
From
Encyclopedia of Food and Cookery
Serves
6

A nourishing, inexpensive and easily made dish from the Middle East.

Ingredients

Quantity Ingredient
2 breasts of lamb, cut into serving-size pieces
2 tablespoons oil
salt and freshly ground black pepper
110g pearl barley
4 ripe tomatoes, peeled and chopped
1 tablespoon fresh basil or oregano, chopped
or 1 teaspoon dried basil or oregano
1 tablespoon sugar
1/2 cabbage, cut into wedges
30g parsley, finely chopped, to serve

Method

  1. Trim excess fat from lamb. Heat oil in a heavy frying pan and brown lamb on both sides. Season well with salt and pepper, and transfer to a deep saucepan. Add barley and enough water to cover, and simmer with lid on for 1 hour. Skim any fat from top, and add tomatoes, herbs, sugar and cabbage. Simmer, covered, for a further 30 minutes or until barley is tender. Adjust seasoning and sprinkle with chopped parsley to serve.
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