Lamb And Pearl Barley Stew Recipe

About this recipe

Lamb and Pearl Barley Stew is a hearty and satisfying dish that brings together tender lamb, pearl barley, and fresh vegetables in a rich, aromatic broth. Perfect for a busy lunch, this English-inspired recipe delivers both flavor and nutrition in under an hour. Packed with 30g of protein per serving, it supports muscle maintenance and keeps you energized throughout the day. The pearl barley adds a chewy texture and wholesome carbohydrates, while the carrots, celery, and onions contribute essential vitamins and fiber. Cooking is straightforward, with minimal prep and a simmering process that lets the flavors meld beautifully. Serve this comforting stew on a chilly day or when you crave a cozy and fulfilling meal—it’s sure to become a favorite in your lunch rotation.

Ingredients

• 500G Free Range Diced Lamb Shoulder 500G
• - Heera Pearl Barley
• 100 g Yorkshire English Carrots 100G
• 100G Celery Salt, 100G
• 1 Onion Large 1 Each
• 50G Black Garlic Cloves, 50G
• 140G Cirio Supercirio Tomato Puree 140G
• - Biona Capers In Olive Oil
• 500G Great Scot Vegetable Broth Mix
• - Rosemary Rosmarinus Officinalis Herb Garden Plant
• - Thyme Bunched Herb
• 10G Rajah Bay Leaves 10G
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g
• 250 Ml Trs Lemon Juice 250Ml

Instructions

1. 1. Heat the olive oil in a large pot over medium heat, then add the diced lamb shoulder and brown it on all sides for 5 minutes.
2. 2. Peel and dice the onion and garlic cloves; chop the carrots and celery into small pieces.
3. 3. Add the onions and garlic to the pot with the lamb and sauté for 2-3 minutes until softened and fragrant.
4. 4. Stir in the tomato puree, dried rosemary, thyme, and bay leaf, cooking for another minute to release the flavors.
5. 5. Add the pearl barley to the pot and mix well to coat it in the flavors of the herbs and tomato puree.
6. 6. Pour in the vegetable stock and bring the mixture to a gentle boil, stirring occasionally.
7. 7. Reduce the heat to low, cover the pot with a lid, and simmer for 20 minutes.
8. 8. After 20 minutes, add the chopped carrots and celery to the pot and stir them into the stew.
9. 9. Continue to simmer for another 15 minutes, stirring occasionally, until the barley is tender and the vegetables are cooked through.
10. 10. Season the stew with salt and black pepper to taste, adjusting as needed.
11. 11. Remove the bay leaf and squeeze in the fresh lemon juice to brighten the flavors before serving.
12. 12. Divide the stew evenly into two bowls and garnish with some fresh herbs if desired.