Barley and lamb broth

Ideas
4 servings Prep: 10 mins, Cooking: 1 hr 30 mins
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Lamb

By Food24 November 03 2009
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Ingredients (12)

500.00 g lamb knuckles
15.00 ml fresh chillies — 573
3.00 garlic — cloves, pressed
2.00 Litres water
50.00 g pearl barley
3.00 leeks — thinly sliced
3.00 carrots — sliced into rings
1.00 turnips — chopped
2.00 celery stalks — sliced
5.00 ml chilli paste
15.00 ml fresh parsley — chopped
1.00 red chilli — deseeded, sliced
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Method:

In a large, heavy-based saucepan, brown lamb knuckles in hot oil together with garlic. Add water and barley and bring to boil. Reduce heat and simmer for 1 hour.
Add vegetables and chilli paste and cook for a further 30 minutes. Season to taste. Serve topped with parsley and chilli, accompanied by crusty bread. Serves 4.



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