Читать книгу Great Family Food - Kevin Dundon - Страница 31

1 tbsp sunflower oil

1.1kg/2lb 8oz neck of lamb, diced

3 carrots, peeled and diced

1 onion, peeled and diced

225g/8oz turnip, peeled and chopped

5-6 fresh parsley sprigs, plus extra for garnish

600ml/1 pint/2¹/₂ cups lamb stock or water

2 large potatoes, peeled and diced

75g/3oz pearl barley

1 Heat a large saucepan with the sunflower oil, add the meat and quickly brown. Add the diced carrots, onion and turnip and fry off for 3-4 minutes. Add some parsley sprigs and the stock and allow the mixture to come to the boil, then reduce the heat to a very gentle simmer and cook, covered, for 1 hour.

2 Add the diced potatoes and pearl barley and stir to combine well. These two ingredients will both act as thickening agents, so you may need to add a little extra stock, depending on the consistency you like in your stew.

3 Allow the stew to cook gently for a further 1 hour—this will make the meat nice and tender and will ensure a great end result. If it begins to dry out, add a little more stock or water.

4 When the stew is cooked, sprinkle the dish with a little chopped parsley and serve immediately with some deliciously creamy mashed potatoes.