Scottish Lamb and Barley Stew
A hearty and warming stew featuring tender lamb, pearl barley, root vegetables, and herbs, simmered to perfection. This is a comforting dish perfect for a cold day, showcasing simple, robust Scottish ingredients.
🧂 Ingredients
- 1 kg Lamb shoulder(cut into 3-4 cm cubes)
- 2 tbsp Olive oil
- 2 large Onions(chopped)
- 3 medium Carrots(peeled and chopped)
- 1 medium Swede (Rutabaga)(peeled and cubed)
- 4 cloves Garlic(minced)
- 150 g Pearl barley
- 1.2 liters Beef or lamb stock
- 2 tbsp Tomato purée
- 1 tsp Dried thyme
- 1 leaf Bay leaf
- 1 to taste Salt
- 1 to taste Black pepper(freshly ground)
- 3 tbsp Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Pat the lamb cubes dry with paper towels and season generously with salt and pepper.
💡 Tip: Drying the lamb helps it to brown better. - 2
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb in batches, ensuring not to overcrowd the pot. Remove the browned lamb and set aside.
⏱️ 10 minutes💡 Tip: Browning in batches ensures a good sear rather than steaming. - 3
Add the chopped onions, carrots, and swede to the pot. Cook for 8-10 minutes, stirring occasionally, until softened and lightly browned.
⏱️ 10 minutes💡 Tip: Scrape up any browned bits from the bottom of the pot as you cook the vegetables. - 4
Add the minced garlic and tomato purée to the pot and cook for another minute until fragrant.
⏱️ 1 minute💡 Tip: Cooking the tomato purée helps to develop its flavor. - 5
Return the browned lamb to the pot. Add the pearl barley, stock, dried thyme, and bay leaf. Stir well to combine.
- 6
Bring the stew to a simmer, then reduce the heat to low, cover the pot, and cook for at least 2 hours, or until the lamb is very tender and the barley is cooked through.
⏱️ 2 hours💡 Tip: Stir occasionally to prevent sticking and check liquid levels; add more stock or water if needed. - 7
Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed.
💡 Tip: Seasoning at the end is important as flavors concentrate during cooking. - 8
Stir in the fresh parsley just before serving.
💡 Tip: Adding fresh herbs at the end preserves their vibrant flavor and color.
💡 Pro Tips
- ✓For a richer flavor, you can brown the lamb with a little flour before adding the liquid.
- ✓If you prefer a thicker stew, you can mash some of the cooked vegetables against the side of the pot.
- ✓This stew tastes even better the next day, so it's great for meal prep.
🔄 Variations
- Add other root vegetables like parsnips or potatoes.
- Include a splash of red wine along with the stock for added depth.
- For a vegetarian version, substitute the lamb with hearty mushrooms and lentils.