New Zealand · New Zealand

Lamb and Barley Stew (New Zealand Slow-Cooked Lamb Stew)

Name: Lamb and Barley Stew (New Zealand Slow-Cooked Lamb Stew)
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: New Zealand
Ingredients: lamb shoulder, cubed 800 g; pearl barley 200 g; carrots, chunked 300 g; parsnips, chunked 250 g; onions, diced 200 g; fresh rosemary 5 g; fresh thyme 4 g; water 1200 ml; fine salt 14 g; black pepper 5 g

Lamb slowly stewed with pearl barley and winter roots.

140 minutes · 6 servings · Easy

Barley thickens this stew into something that will hold a spoon, and it is there as much for the texture as for the flavour. Add it early with the roots so it swells fully and the broth goes creamy rather than thin. Cook it slowly for hours on a cold day, and let it stand before serving.

Ingredients

lamb shoulder, cubed800 g
pearl barley200 g
carrots, chunked300 g
parsnips, chunked250 g
onions, diced200 g
fresh rosemary5 g
fresh thyme4 g
water1200 ml
fine salt14 g
black pepper5 g

Directions

1
Brown the lamb chunks in oil, then add the onion and carrot and soften 10 minutes.
2
Add the barley, herbs, 1200ml water and salt; simmer 100 minutes at a bare simmer until the barley is soft.
the barley is soft and the lamb falls apart
3
Add the parsnips and simmer 10 minutes more.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content