Lamb, Kale and Barley
3/4 cup barley
2-2 1/2 pounds lean lamb stew meat and a few neck bones
2 cups of beef broth
1 cup chopped onions
1 cup chopped white portion of leeks
1 stalk celery with leaves (or celeriac)
1 bay leaf
1/2 pound carrots, sliced
8 cups sliced raw kale
1 1/2 tablespoons Warcestershire sauce
freshly ground black pepper
1. Cover barley with water in saucepan and boil 2 minutes. Remove from
heat and let stand 1 hour. Drain, rinse and set aside.
2. Cover lamb and bones with water in pot and bring to boil then
discard water, rinse off meat, and rinse out pot to remove scum. Cover
lamb with broth (add water if needed to cover meat); add barley,
onions, leeks, celery, bay leaf, and 1 tablespoon salt.
3. Bring to boil, skin scum, and reduce heat. Cover and simmer gently
until lamb is tender, about 1 hour. Add carrots.
4. Cover and cook 10-15 minutes. Uncover, add kale, and cook 10 minutes.
5. Season with Worcestershire sauce, salt, and pepper. (Variation:
Substitute potatoes or turnips for barley. Before adding carrots, mash
some of the potatoes or turnips against pot to thicken stew)
Makes 4-6 servings
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