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Lamb barley stew with kale

Lamb barley stew with kale

6
Points®
Total Time
1 hr 15 min
Prep
15 min
Cook
1 hr
Serves
4
Difficulty
Moderate

Ingredients

Lamb leg steak, raw

320 g, (Buy 400g), fat trimmed, cut into 2cm pieces

Brown onion

1 medium, coarsely chopped

Garlic

2 clove(s), finely chopped

Carrot(s)

2 medium, sliced

Celery

2 stick(s), sliced

Tomato paste

1 tbs

Salt reduced chicken stock

4 cup(s), (1L)

Pearl barley

½ cup(s), (100g), rinsed, drained

Fresh thyme

1 tbs, (3 sprigs)

Fresh bay leaf

1 whole

Kale

4 cup(s), (1 bunch), curly variety, coarsely shredded

Oil spray

2 x 3 second spray(s)

Instructions

  1. Lightly spray a large non-stick saucepan with oil and heat over medium-high heat. Cook lamb, stirring, for 2 minutes or until browned. Transfer to a plate.
  2. Lightly spray same pan with oil and heat over medium-high heat. Cook onion, garlic, carrot and celery, stirring occasionally, for 5 minutes or until softened. Add paste and cook, stirring, for 30 seconds.
  3. Add stock, barley, thyme, bay leaf and lamb and bring to the boil. Reduce heat and simmer, partially covered, for 35 minutes.
  4. Add kale and cook for 10 minutes or until tender. Serve.

Notes

SERVING SUGGESTION: Lemon wedges and 2 tablespoons finely grated parmesan cheese. • Add it: 4 x 30g slices crusty bread to serve. • Swap it: Lamb with skinless lean chicken thigh fillets.

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