Lamb barley stew with kale
Lean lamb leg steak
320 g, (Buy 400g), fat trimmed, cut into 2cm pieces
1 medium, coarsely chopped
2 clove(s), finely chopped
2 medium, sliced
2 stick(s), sliced
Salt reduced chicken stock
4 cup(s), (1L)
½ cup(s), (100g), rinsed, drained
1 tbs, (3 sprigs)
Fresh bay leaf
4 cup(s), (1 bunch), curly variety, coarsely shredded
2 x 3 second spray(s)
- 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.
- 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.
- Add stock, barley, thyme, bay leaf and lamb and bring to the boil. Reduce heat and simmer, partially covered, for 35 minutes.
- Add kale and cook for 10 minutes or until tender. Serve.