Ingredients
- 11/2 stewing (braising) lamb
- 1 tbsp vegetable oil
- 2 onions
- 1/2 pound carrots, thickly sliced
- 4-6 celery sticks
- 3 tbsp pearl barley, rinsed
- 21/2 cups near-boiling lamb or vegetable stock
- 1 tsp fresh thyme leaves or pinch of dried mixed herbs
- Salt and ground pepper to taste
- Spring cabbage and jacket potatoes to serve
Trim all excess fat from the lamb, then cut the meat into medium-size pieces. Heat the oil in a frying pan, add the lamb and fry until browned. Remove with a slotted spon and set aside.
Slice the onions and add to the pan. Fry gently for 5 minutes or until golden. Add the carrots and celery and cook for a further 3-4 minutes. Transfer the vegetables to the ceramic cooking pot and switch to high.
Sprinkle the pearl barley over vegetables in the cooking pot, then arrange the lamb meat on top.
Lightly season with salt and ground pepper, then scatter with he herbs. Pour the stock over the meat, so that all the meat is covered.
Cover the slow cooker with the lid and cook on auto for 2 hours. Lift the lid and, using a large spoon, skim of any scum that has risen to the surface of the casserole.
Re-cover the pot and leave on auto or switch to low and cook for another 4-6 hours or until the meat, vegetables and barley are tender. Serve spring cabbage and jacket potatoes.
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