Ingredients
-
1
-
1 1/2
-
1
-
1
-
3
-
1/2
-
-
-
-
-
-
-
-
-
Directions
Lamb and Carrot Casserole, This is a one dish wonder I recommend using a 10 inch or larger cast-iron pan or a Dutch oven If you can’t find stewing lamb in your area, try using 1/2 stew beef and 1/2 deboned lamb steak or roast for the taste , I just made this on the stove Do NOT add more barley the liquid ratio is perfect and gives oh some nice sauce However, the suggestion to add a splash of worestershire sauce is brillant I also added a splash of red wine and half a teaspoon of powdered corriander and just a pinch of dried cillantro Delicious!, Yummy comfort food! Only additions I made were a splash of Worcestershire Sauce and to thicken the broth a bit with flour after it had cooked I will be adding at least 2 times as much barley next time I christened my new cast iron dutch oven with this dish! Thank you!!!
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Steps
|
1
Done
|
Brown the Meat in the Pan Over Medium-High Heat. |
|
2
Done
|
Stir in the Vegetables and Brown Slightly. |
|
3
Done
|
Stir in the Barely and Add Stock to Cover. |
|
4
Done
|
Place in the Oven With a Lid on or Simmer on the Stove For 45 Minutes to One Hour. Add More Stock or Water If It Gets Too Thick. |
|
5
Done
|
When Meat and Carrots Are Tender and Barley Is Done (think Boiled Rice) This Is Ready to Eat. |
