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Norwegian Lamb and Barley Stew

Name: Norwegian Lamb and Barley Stew
Prep time: PT30 minutes
Cook time: PT2 hours 30 minutes
Total time: PT3 hours
Yield: 6
Cuisine: Norway
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)

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.

Förberedelsetid30 minutes

Tillagningstid2 hours 30 minutes

Total tid3 hours

Portioner6

SvårighetsgradMedium

Original· Feb 8

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👨‍🍳 Instruktioner

1
Pat the lamb cubes dry with paper towels. Season generously with salt and pepper.
💡 Proffstips: 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.
💡 Proffstips: 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.
💡 Proffstips: Stir occasionally to prevent sticking.
7
Remove the bay leaves and thyme sprigs. Season with additional salt and pepper to taste.
💡 Proffstips: Taste and adjust seasoning before serving.
8
Serve hot, garnished with fresh herbs if desired.
💡 Proffstips: This stew is even better the next day.

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💡 Proffstips

✓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.

✨ Idéer för variationer

Inspiration till din egen version av detta recept

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.