Lamb chunks stewed with root vegetables, pearl barley, and herbs (British Food Trust etc)
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3 lb Leg or shoulder of lamb (3 lb), boned, trimmed & cubed
2 Tablespoon Plain flour
3 Rashers Streaky bacon, chopped
1 oz Butter
2 Medium Onions, chopped
2 Medium Carrots, sliced
4 oz Turnips or swede diced
2 Sticks of Celery, sliced
2 Tablespoon Pearl barley
2 Teaspoon Fresh mixed herbs (thyme, basil etc) chopped
1/2 pint Lamb or beef stock
Fresh parsley - chopped for garnish
Toss the lamb in the flour.
Dry fry the bacon in a large flameproof casserole. Add the butter and the lamb and fry until browned all over, stirring. Remove the lamb and bacon with a slotted spoon and set aside.
Add the onions, carrots, turnip or swede and celery to the casserole and fry for 5-10 minutes until they are beginning to brown.
Return the lamb to the casserole, add the pearl barley and herbs and pour in the stock.
Bring to the boil, then cover and simmer for 2 hours, stirring occasionally to prevent it sticking, until the lamb is tender.
Serve hot, sprinkled with chopped parsley.
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