Irish Lamb Stew

 

This forceful stew is well suited for long winter days. It has a medium cooking time - a little less than 1 hour - but the preparation itself is very fast, so it is worth doing it.

INGREDIENTS (4 people) :

• 400 grams (14 oz)  of lamb (I use the meat from the neck, leg etc, but always boneless)
• 2 large red onions (sweet) or fresh
• 2 carrots
• 1 leek
• 4 tablespoons of barley *
• 1 clove garlic
• a sprig of parsley
• 2 butter spoons
• Salt
• Pepper

* I guess you have noted the subject of barley. You can do without it,  or you can replace it with bulgur - wheat - or another cereal. Cooking barley is sold in supermarkets in Ireland and is treated like legumes: it is soaked overnight and cooked in three times as much water as the volume of grain for about 90 minutes. In places where is not so common can be found  at herbalists and specialized dietetic stores.

The night before, soak the barley. This is the first step.

Cut the lamb into small pieces. Chop the leek, cut the carrots and julienne the onions.

We sauté the lamb well seasoned in a pan with the butter and chopped onions. When it is golden we add the leek, the carrots, the barley, the minced garlic without germ and the barley with the water necessary to cover the ingredients (it will not be less than 1 litre, 5 cups).

Cook over low heat for a little less than an hour. The casserole must be covered and if it is uncovered the boiling should stop. That will prevent us from losing liquid and it will save gas or electricity. If in any case it shows signs of becoming dry, add a little water just to compensate.

Ten minutes before finishing, add the chopped parsley sprig. A little before the end we check the doneness of the barley and if it is ready we rectify salt and pepper.

It is served hot and that, together with the calories that it will provide to your body, is sure that you will not need heater for a few hours.