Recipe for Lamb and Barley Stew 
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Yield:
4
Ingredients:
Amount Ingredient
3 tbl olive oil or lamb dripping
1 x salt and freshly ground black pepper
450 gm trimmed and diced shoulder or leg of lamb
1 med onion finely sliced
2 clv garlic crushed
1 lrg carrot cut into half moons
2 x inner stalks celery finely sliced
1 tbl flour
425 ml lamb stock or water
285 ml dry white wine
1 tbl tomato puree
2 x strips lemon peel bouquet garni of thyme parsley and bay leaf pinch ground mace
30 gm pearl barley
Instructions:
Instructions: Preheat the oven to 170 degrees C/325 degrees F/gas mark 3.

Heat the oil in a casserole dish.

Season the lamb dice and quickly brown it in batches.

Set aside.

Add a little more oil if necessary and gently soften the onion garlic carrot and celery in the same dish.

Return the meat and mix in the flour stirring occasionally for 23 minutes.

Add the stock white wine tomato puree lemon peel bouquet garni and mace.

Bring to the boil and add the barley.

Adjust the seasoning to taste.

Cover and bake in the preheated oven for 1 1/2 hours or until the lamb is tender.

Remove the bouquet garni just before serving and add the chopped parsley.

Serves 4

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