- 2tbsp olive oil
- 750g lean lamb neck, trimmed and cut into 4cm pieces
- 1 onion, finely chopped
- 100g pearl barley, rinsed (see tip)
- 500ml reduced-salt chicken stock
- 2 carrots, thickly sliced
- 1 large celery stick, coarsely chopped
- 500g potatoes, cut into 3cm pieces
- 150g savoy cabbage, coarsely chopped
- Chopped fresh parsley, to garnish
- Heat 1tbsp of the oil in a large, heavy-based saucepan (that has a lid) over a medium–high heat. Season the lamb with ground black pepper, then fry for 5 min or until browned all over. Remove from the pan and set aside. Reduce the heat under the pan to medium, then add the remaining oil and cook the onion for 3 min or until softened.
- Add the lamb back into the pan. Stir in the pearl barley, stock and 500ml water and bring to the boil. Cover with the lid, reduce the heat to low and cook for 45 min.
- Add the carrots and celery and cook for another 15 min. Add the potatoes and cabbage, ensuring all the ingredients are submerged – add more water if necessary. Bring to the boil, then cover with the lid and cook for 15–20 min until tender. Serve garnished with parsley.
- TIP: for an easy variation, use farro instead of barley. Or to make the stew gluten free, leave out the grains all together.
Nutrition per serving
Read more on how we calculate nutrition.
448 28.4g 21.8g 8.7g 7.2g 0.7g 46mg 36.7g 2.6mg