Lamb ragout with barley and cauliflower pilaf
Nutrition Info.(per serve)
- spray oil
- 1 onion, diced
- 2 cloves garlic, finely chopped
- 1 stalk celery, diced
- 2 cups cauliflower florets
- ¹/³ cup pearl barley
- ½ cup salt-reduced chicken stock
- 1 large carrot, diced
- 250g lamb mince
- 1 teaspoon smoked paprika
- ½ teaspoon chilli flakes
- 1 cup tomato passata or purée
- ¼ cup red wine (optional)
- 1 cup chopped silver beet leaves
- black pepper, to garnish
- fresh parsley, to garnish (optional)
Total fat 19g
Saturated fat 5g
Dietary fibre 17g
1 Spray a large pot with oil and set over a medium-high heat. Add half of the onion, half of the garlic and half of the celery. Cook, stirring, for 2-3 minutes. Add cauliflower, barley and stock, with ½ cup water. Bring to a simmer, then cover and reduce heat to low. Cook for 20-25 minutes, until barley is tender.
2 Meanwhile, spray a large pan with oil. Add remaining onion, garlic and celery. Cook for 2 minutes, then add carrot. Cook for 2 minutes. Add lamb mince and cook, stirring, until mince browns. Add paprika, chilli, tomato passata and wine. Bring to a simmer.
3 Simmer lamb for 10 minutes, then add silver beet leaves. Stir through and cook for 2 minutes, until leaves are wilted.
4 Serve ragout with barley pilaf, garnished with black pepper and parsley, if desired.
Make it gluten free: Use brown rice instead of barley and check stock, paprika and passata or purée are gluten free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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