Autumn Casserole

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 175 g pearl barley
• 500 g lamb necks, fillet cut into large cubes
• 25 g butter
• 25 g plain flour
• 2 tablespoons tomato puree
• 2 vegetable bouillon cubes, made up with
• 900 ml water
• 1 large leek, washed and sliced into thick rings
• 2 medium carrots, peeled and sliced into thick rings
• 2 sticks celery, cut into 5cm sticks

Recipe

• 1 place the pearl barley in a pan and cover with cold water, bring to the boil and simmer for 30 minutes, keeping the water topped up.
• 2 drain the barley and reserve any liquid.
• 3 cook the lamb in a large pan over a high heat until sealed and browned on all sides then remove from the pan.
• 4 melt the butter in the same pan, add the flour and cook until the roux is a golden brown colour then stir in the tomato puree
• 5 add the stock slowly, stirring all the time, bring to the boil.
• 6 add the pearl barley, any reserved liquid and the vegetables and cook gently for 30-35 minutes.
• 7 season to taste before serving.