I sliced and fried some onions very gently in olive oil and butter.
Coated the lamb in seasoned flour, and browned it gently in the onion pan.
Added stock (just veg bouillon - i haven't got round to the veal stock yet ;)
Added pearl barley and let cook for several hours.
On reflection adding the barley just one hour before the end would be better.
Sliced carrots, added them about an hour before the end.
All in all cooked it slowly slowly for about 3+ hours.
By this time, the meat is falling apart and everything is sweet and unctuous.
I didn't want to cloud the stew with other veg - potatoes and parsnip - so i cooked them separately. I've got a thing for steamed potatoes at the moment, so i did those and chiffonaded some spring greens. Wanted some fresher carrots than just those in the stew, so finely julienned them and steamed alongside the greens.
Also sliced up some parsnip and gently boiled for a few minutes, finished it with butter and salt.
All in all very satisifying on a cold early winter evening. Especially when we had the next post for pudding!
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