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Lamb Stew

Time Required: 4 hours
Serves: 12+

Leg of Lamb - 2.5kg on the bone
1kg Pearl Barley
1 kg Onions Sliced
3 Garlic Cloves
1 kg Carrots Cubed (2-3cm)
1 kg Parsnips Cubed
1 kg Potatoes Cubed
4 litres Stock (3 litre vegetable stock / 1 litre lamb or beef) - warm
2 tablespoons Olive oil (or any vegetable oil)
2 tablespoons Cumin
1 teaspoon Coriander
1 teaspoon Cayenne pepper

One good sized soup pot of at least 14 litres (or reduce volume of ingredients)

Place oil into pot and add onions / garlic - heat on a low / medium heat for 15 minutes.
Add lamb to pot along with the stock and Cumin - heat for heat for a further 30 minutes.
Add Vegetables to pot - heat for a further 30 minutes
Add pearl barley to pot - heat for a a further 60 minutes
Add Coriander and Cayenne pepper and give it a good stir - add more stock if required (it should still be fairly thin at this stage).
Heat on low heat for a further 60 minutes

A this point the stew should be pretty thick. Fish out the leg of lamb and put onto a chopping board.
Rip / pull meat of the bone and roughly chop into bite sized portions before chucking back into pot and giving it another stir (throw the bones away).