It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Lamb and Barley Stew
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- #35967
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
3 pounds leg or shoulder of lamb, boned, trimmed and cubed
2 tablespoons plain flour
3 rashers streaky bacon, chopped, or whatever bacon is available
1 ounce butter
2 medium onions, chopped
2 medium carrots, sliced
4 ounces turnip or swede (rutabaga), diced
2 sticks celery, diced
2 tablespoons pearl barley
2 teaspoons fresh mixed herbs such as thyme, rosemary, parsley, basil, chopped
1/2 pint lamb or beef stock
fresh parsley, chopped for garnish
directions
Toss the lamb in the flour.
Dry fry the bacon in a large flameproof casserole. Add the butter and the lamb and fry until browned all over, stirring. Remove the lamb and bacon Add the onions, carrots, turnip or swede and celery to the casserole and fry for 5-10 minutes until they are beginning to brown.
Return the lamb to the casserole, add the pearl barley and herbs and pour in the stock.
Bring to the boil, then cover and simmer for 2 hours, stirring occasionally to prevent it sticking, until the lamb is tender. Serve hot, sprinkled with chopped parsley.
added by
supersalad
nutrition data
Nutritional data has not been calculated yet.
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