Lamb barley stew with kale
3
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
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.
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