Spiced Lamb And Barley Stew With Fenugreek Recipe

About this recipe

A hearty diabetic-friendly lamb stew infused with fenugreek and cinnamon, paired with nutty barley for a wholesome dinner.

Ingredients

• 200 g Whole Farm Premium Barley (Without Skin) - 200 G
• 500 ml Water
• - Fenugreek Leaves
• - Onion
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 20 g Turmeric Powder
• 100 g Coriander Powder
• - Red Chilli
• 10G Salt
• 100 ml Olive Oil

Instructions

1. Step 1: Heat olive oil in a rice cooker on the sauté setting, add cumin seeds, cinnamon stick, and sauté for 30 seconds.
2. Step 2: Add chopped onions and garlic, cook until soft and golden brown.
3. Step 3: Add turmeric powder, coriander powder, red chili powder, and lamb cubes. Cook for 5 minutes, stirring occasionally.
4. Step 4: Mix in the tomato puree and cook for another 5 minutes to create a thick base.
5. Step 5: Add soaked barley, chopped fenugreek leaves, and water. Stir well.
6. Step 6: Close the rice cooker lid and switch to the 'stew' or 'slow cook' setting. Cook for 40 minutes or until the lamb is tender and barley is cooked through.
7. Step 7: Taste and adjust salt as needed. Serve warm as a wholesome dinner.