Barley and lamb broth

Recipe from: 6/1/2000 12:00:00 AM
Ingredients 12
Servings 4
Time 10 min

Ingredients

  • 500
    g
    lamb knuckles
  • 15
    ml
    olive oil
  • 3
    cloves garlic, pressed
  • 2
    Litres
    water
  • 50
    g
    pearl barley
  • 3
    leeks, thinly sliced
  • 3
    carrots, sliced into rings
  • 1
    turnip, chopped
  • 2
    stalks celery, sliced
  • 5
    ml
    chilli paste
  • 15
    ml
    fresh parsley, chopped
  • 1
    red chilli, sliced and seeded
 

Method

90 min
 
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.
 

Read more on: lamb
 

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