ingredients
2 teaspoons olive oil
1 pound meat from boned leg of lamb or neck fillet with fat removed, cut into cubes
1 onion, peeled and sliced
1 clove garlic, peeled and chopped
1 1/2 pints chicken or vegetable stock
2 oz (60 g) pearl barley
Freshly ground black pepper
1 turnip, peeled and cut into wedges
2 large carrots, peeled and sliced
2 medium leeks, sliced and washed
2 sticks celery, trimmed and sliced
2 level tablespoons chopped fresh parsley
method
1. Heat the oil in a heavy-based saucepan and toss the lamb, onion and garlic in it over a moderate heat for 5 minutes, until browning.
2. Pour in the stock, stir in the barley, season with pepper and bring to the boil. Reduce the heat, cover the saucepan and simmer for 1 hour, stirring from time to time.
3. Mix in the turnip, carrots, leeks and celery, cover and cook for 40 minutes, or until the vegetables are tender. Scatter on the parsley just before serving in warmed individual bowls.
Steamed potatoes and savoy cabbage go well with the stew. You can steam the potatoes on top of the stew, sitting the steamer on top of the pan for the last 30 minutes of cooking.
