1. Place the pearl barley in a pan and cover with cold water, bring to the boil and simmer for 30 minutes, keeping the water topped up. 2. Drain the barley and reserve any liquid. 3. Cook the lamb in a large pan over a high heat until sealed and browned on all sides then remove from the pan. 4. Melt the butter in the same pan, add the flour and cook until the roux is a golden brown colour then stir in the tomato puree 5. Add the stock slowly, stirring all the time, bring to the boil. 6. Add the pearl barley, any reserved liquid and the vegetables and cook gently for 30-35 minutes. 7. Season to taste before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
