

Irish lamb, barley and potato stew
Ingredients
- 2 tablespoons olive oil
- 750g lean lamb neck, trimmed and cut into 4cm pieces
- 1 onion, finely chopped
- 1/2 cup pearl barley, rinsed (see tip)
- 2 cups reduced-salt chicken stock
- 2 carrots, thickly sliced
- 1 large celery stick, coarsely chopped
- 500g potatoes, cut into 3cm pieces
- 2 cups savoy cabbage, coarsely chopped
- Chopped fresh parsley, to garnish
Log In or Sign Up to save this recipe to your shopping list.
Instructions
1 Heat 1 tablspoon of the oil in a large, heavy-based saucepan (that has a lid) over a medium–high heat. Season the lamb with ground black pepper, then fry for 5 min or until browned all over. Remove from the pan and set aside. Reduce the heat under the pan to medium, then add the remaining oil and cook the onion for 3 min or until softened.
2 Add the lamb back into the pan. Stir in the pearl barley, stock and 2 cups water and bring to the boil. Cover with the lid, reduce the heat to low and cook for 45 min.
3 Add the carrots and celery and cook for another 15 min. Add the potatoes and cabbage, ensuring all the ingredients are submerged – add more water if necessary. Bring to the boil, then cover with the lid and cook for 15–20 min until tender. Serve garnished with parsley.
Variations
TIP: for an easy variation, use farro instead of barley. Or to make the stew gluten free, leave out the grains all together.
Nutrition Info (per serve)
-
Calories 448 cal
-
Kilojoules 1875 kJ
-
Protein 28.4 g
-
Total fat 21.8 g
-
Saturated fat 8.7 g
-
Carbohydrates 36.7 g
-
Sugar 0 g
-
Dietary fibre 7.2 g
-
Sodium 276 mg
-
Calcium 46 mg
-
Iron 2.6 mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the
newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
More recipes you may like
Barley recipes
Dairy free
Advertisement
Advertisement
Casseroles, Stews
Advertisement
RELATED ADVICE LATEST ADVICE