Irish Stew with Lamb, Potatoes and Pearl Barley
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Ingredients
- 700 g diced lamb shoulder
- 500 g potatoes, peeled and diced
- 80 g pearl barley
- 3 carrots, sliced
- 2 onion, sliced
- 900 ml lamb or beef stock
- 4 fresh thyme sprigs
- 2 tbsp flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 645 kcal
- Protein
- 37.2 g
- Carbohydrate
- 43.2 g
- of which sugars
- 9.2 g
- Fat
- 34.4 g
- of which saturates
- 15.2 g
- Fibre
- 9 g
- Salt
- 2.20 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat a large pot and brown the lamb in batches for 8 minutes, then set aside.
- 2
Add the onion and carrots to the pot and cook for 8 minutes until starting to soften.
- 3
Return the lamb to the pot with the potatoes, pearl barley, thyme and stock.
- 4
Bring to a simmer, cover and cook gently for 1 hour, stirring occasionally, until the lamb is tender and cooked through with no pink remaining and the barley is soft.
- 5
Remove the thyme stalks, season with black pepper, scatter over the parsley and serve in deep bowls.
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