Lamb And Barley Stew Recipe
Ingredients
12 ounces boneless lamb shoulder, trimmed and cut into 1/2 inch cubes
2 tablespoons all-purpose flour
1 tablespoon olive oil
1 medium-size yellow onion, chopped
3 cloves garlic, minced
2 1/4 cups water
2 medium-size carrots, peeled, halved lengthwise, and thinly sliced
1 1/2 cups low-sodium tomato-vegetable juice
1/2 cup medium pearl barley
1/4 teaspoon each ground cinnamon and ginger
1/4 teaspoon salt
1/8 teaspoon black pepper
Directions
1 Preheat the oven to 350° F.
Dredge the lamb in the flour, shaking off any excess.
In a 5-quart Dutch oven, heat the oil over moderate heat.
Add the lamb and saute for about 4 minutes or until lightly browned.
Remove the lamb with a slotted spoon and set aside.
Add the onion and garlic to the Dutch oven, stirring to coat, then add 1/2 cup of the water.
Cook, stirring occasionally, for 5 minutes or until the onions are translucent.
Add the carrots and cook 4 minutes longer.
Return the iamb to the saucepan.
Stir in the tomato juice, the remaining 1 3/4 cups water, the barley, cinnamon, ginger, salt, and pepper.
Bring to a boil over moderate heat.
Cover and transfer to the oven.
Bake for 55 minutes or until the lamb is tender and the barley is cooked through.
Dredge the lamb in the flour, shaking off any excess.
In a 5-quart Dutch oven, heat the oil over moderate heat.
Add the lamb and saute for about 4 minutes or until lightly browned.
Remove the lamb with a slotted spoon and set aside.
Add the onion and garlic to the Dutch oven, stirring to coat, then add 1/2 cup of the water.
Cook, stirring occasionally, for 5 minutes or until the onions are translucent.
Add the carrots and cook 4 minutes longer.
Return the iamb to the saucepan.
Stir in the tomato juice, the remaining 1 3/4 cups water, the barley, cinnamon, ginger, salt, and pepper.
Bring to a boil over moderate heat.
Cover and transfer to the oven.
Bake for 55 minutes or until the lamb is tender and the barley is cooked through.
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