Irish lamb, barley and potato stew
This tender lamb dish from Olivia Andrews’ Slow Cooking is every bit as good whether cooked in the slow cooker or stovetop. Comforting, affordable and convenient – this hearty recipe nourishes with ease and style.
SERVES: 4
Preparation time: 5 minutes
Cooking time: 71/4 hours (slow cooker),
11/2 hours (stovetop)
INGREDIENTS
2 Tbsp olive oil
750g lamb neck, trimmed, cut into 4cm pieces
100g pearl barley, rinsed
1 onion, finely chopped
2 carrots, thickly sliced
1 large celery stalk, coarsely chopped
500g potatoes, cut into 3cm pieces
2 cups chicken stock
2 cups coarsely chopped savoy cabbage
Chopped parsley, to serve
METHOD
IN THE SLOW COOKER
- Heat 1 tablespoon of the oil in a large frying pan over medium–high heat. Season the lamb with salt and pepper, then cook for 5 minutes until browned.
- Transfer to the slow cooker, along with the barley. Reduce the heat to medium, add the remaining oil to the pan and cook the onion for 3 minutes until slightly softened. Transfer to the slow cooker, together with the carrots, celery, potatoes, stock and 1 cup of water.
- Cook on low for 6 hours, then add the cabbage and cook for a further hour until everything is tender. Serve with chopped parsley.
ON THE STOVETOP
- Heat 1 tablespoon of the oil in a large, heavy-based saucepan over medium–high heat. Season the lamb with salt and pepper, then cook for 5 minutes until browned. Remove and set aside.
- Reduce the heat to medium, add the remaining oil to the pan and cook the onion for 3 minutes until slightly softened. Stir in the barley, stock and 2 cups of water and bring to the boil.
- Cover with a lid, reduce the heat to low and cook for 45 minutes. Add the carrots and celery and cook for another 15 minutes. Add the cabbage and potatoes, ensuring all the ingredients are submerged – add a little more water if necessary.
- Bring to the boil, then cover with the lid and cook for a further 15–20 minutes until everything is tender. Serve with chopped parsley.
