Norwegian Lamb and Barley Stew (Lammegryte med Bygg)
A hearty and warming stew featuring tender lamb, nutritious barley, and root vegetables, perfect for a chilly Norwegian day. This dish is a comforting blend of savory flavors and wholesome ingredients.
🧂 Ingredients
- 1 kg Lamb shoulder or leg(cut into 2-inch cubes)
- 150 g Pearl barley
- 2 medium Onions(chopped)
- 3 medium Carrots(peeled and chopped)
- 2 Celery stalks(chopped)
- 4 Garlic cloves(minced)
- 1 liter Lamb or beef broth
- 500 ml Water
- 2 Bay leaves
- 3 Fresh thyme sprigs
- 1.5 tsp Salt(or to taste)
- 1 tsp Black pepper(freshly ground, or to taste)
- 2 tbsp Vegetable oil or butter(for searing)
👨🍳 Instructions
- 1
Pat the lamb cubes dry with paper towels. Season generously with salt and pepper.
💡 Tip: Drying the meat ensures a better sear. - 2
Heat oil or butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the lamb cubes in batches until browned on all sides. Remove lamb from the pot and set aside.
- 3
Add the chopped onions, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- 4
Add the minced garlic and cook for another minute until fragrant.
- 5
Return the seared lamb to the pot. Add the pearl barley, lamb or beef broth, water, bay leaves, and thyme sprigs.
💡 Tip: Rinse the barley before adding it to the stew. - 6
Bring the stew to a boil, then reduce the heat to low, cover, and simmer for at least 2 hours, or until the lamb is very tender and the barley is cooked through.
💡 Tip: Stir occasionally to prevent sticking. - 7
Remove the bay leaves and thyme sprigs. Season with additional salt and pepper to taste.
💡 Tip: Taste and adjust seasoning before serving. - 8
Serve hot, garnished with fresh herbs if desired.
💡 Tip: This stew is even better the next day.
💡 Pro Tips
- ✓For a richer flavor, you can add a splash of red wine when sautéing the vegetables.
- ✓If the stew becomes too thick, add a little more broth or water.
- ✓Root vegetables like parsnips or rutabaga can be added along with the carrots and celery.
🔄 Variations
- Add a can of diced tomatoes for a slightly different flavor profile.
- For a gluten-free version, ensure your broth is gluten-free and omit the barley, or use a gluten-free grain like quinoa.