Fragrant Lamb And Barley Ragout

Try this slow-cooked lamb casserole that incorporates pearl barley, fennel and red wine.

The ingredient of Fragrant Lamb And Barley Ragout

• 165g 3 4 cup pearl barley
• 1 1 2 tablespoons extra virgin olive oil
• 1kg boneless lamb leg cut into 4cm pieces
• 1 brown onion finely chopped
• 1 fennel bulb trimmed finely sliced fronds reserved
• 2 garlic cloves finely chopped
• 70g 1 4 cup tomato paste
• 250ml 1 cup red wine
• 2 whole star anise
• 2 bay leaves
• 2 large strips orange rind white pith removed
• 1l 4 cups massel salt reduced chicken style liquid stock
• 1 4 cup fresh continental parsley leaves chopped
• 1 orange rind finely grated
• 1 garlic clove crushed extra

The Instruction of fragrant lamb and barley ragout

• place the barley in a bowl and cover with warm water set aside until required
• meanwhile preheat oven to 180c 160c fan forced heat 1 tbs of the oil in a large flameproof casserole dish season the lamb and cook in 2 batches for 5 minutes or until golden transfer to a plate
• heat the remaining oil over medium low heat add the onion fennel and garlic cook stirring often for 8 minutes or until soft add the tomato paste and cook stirring for 1 minute increase heat to medium high add the red wine and cook scraping the bottom of the pan with a wooden spoon for 3 minutes or until nearly reduced add the lamb star anise bay leaves orange rind and 500ml 2 cups of the stock
• cover and bake for 1 hour drain the barley add the barley and remaining stock to the dish cover and bake for a further 40 minutes or until the beef and barley are both tender season and stand covered for 10 minutes
• combine the parsley orange rind and extra garlic in a small bowl sprinkle over ragout and top with the reserved fennel fronds

Nutritions of Fragrant Lamb And Barley Ragout

calories: 642 671 calories
calories: 28 grams fat
calories: 9 grams saturated fat
calories: 32 grams carbohydrates
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calories: 57 grams protein
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