Lamb with Barley

A perfect meal: tender pieces of lamb, nutritious barley, and vitamin-rich vegetables. A meal that is easy to prepare, warms you up, satisfies your hunger, and provides a great deal of satisfaction.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 70 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 900 g Meat, lamb, back

  • 0.5 teaspoons Salt, table

  • 0.25 teaspoons Spices, pepper, black

  • 2 spoons Flour, Wheat, bread flour

  • 2 spoons Oil, olive

  • 185 g Barley, husked

  • 1 l Soup base, chicken, cube

  • 250 g Tomato, red

  • 2 piece Onion, raw

  • 0.5 bouquet Parsley, fresh

Steps

  1. Wash the meat, dry it, clean it, and cut it into cubes. Place the cut meat in a bowl and sprinkle with salt, pepper, and flour. Mix well to ensure the meat is evenly seasoned. Peel the onion, wash it, and slice it. Wash the tomato, clean it, and cut it into chunks. Rinse the barley in cold water and drain well. Wash the parsley, shake it dry, and finely chop it. Save a few leaves for garnishing the dish. Place a pot with the broth base on low heat to warm up.

  2. Heat a tablespoon of oil in a large deep pan. Add half of the meat and brown it on all sides, which takes about 7 to 8 minutes. Transfer the browned meat to a bowl, add the remaining oil to the pan, and brown the rest of the meat. Store this meat in the bowl as well. Add the onion to the pan and sauté it until translucent, then add the tomato. Cook for another 3 to 4 minutes, stirring occasionally. Return the meat to the pan, mix well, and add the barley. Pour the warmed broth over everything.

  3. Wait for it to come to a boil, then reduce the heat and cover the pan with a lid. Cook for 40 to 50 minutes. Before removing the pan from the heat, check if the barley is cooked enough. 5 minutes before the end of cooking, add the parsley, check if the dish is seasoned enough, and adjust with salt and pepper to taste. Divide the dish onto plates, garnish with parsley leaves, and serve.

Nutrition Information (Per 100g)

  • Calories: 235.75 kcal
  • Fat: 14.63 g
    • Saturated Fat: 5.98 g
  • Carbohydrates: 11.39 g
    • Sugars: 0.36 g
  • Protein: 12.18 g
  • Fiber: 2.38 g

Advice

Instead of pearl barley, you can use hulled barley, which needs to be soaked for at least a few hours (preferably overnight) before cooking, and the cooking time should be extended to 2 hours. For preparation, you should partially cook the barley separately in advance. Instead of fresh tomatoes, you can also use canned tomato pieces.