Lamb and barley risotto
Average rating:
This delicious risotto is ideal for dinner parties as it can pretty much be left on the hob to cook while you get on with everything else
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Prep time: 10 mins
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Cooking time: 1 hr 10 mins
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Serves: 4
Ingredients
Try to use a casserole dish or pot with a copper lid as this helps distribute the heat evenly.
- 450g (1lb) lean boneless shoulder of lamb or mutton, cut into 5cm (2in) cubes
- Salt and pepper
- 15ml (1tbsp) ground cumin
- 10ml (2tsp) ground turmeric
- 15ml (1tbsp) sunflower oil
- 1 large garlic clove, peeled and finely chopped
- 1 large onion, peeled and finely chopped
- 200g (7oz) pearl barley
- 200ml (7floz) reduced fat coconut milk
- 850ml (1½pt) good, hot vegetable stock
- 100g (4oz) green peas
- Large bunch freshly chopped mint
Method
- Place the lamb in a large bowl, season and coat in the spices.
- Heat the oil in a large frying pan and cook the lamb for 4-5 mins until brown. Transfer to a 1.7l (3pt) casserole dish.
- Add the onion and garlic to the frying pan and cook for 2-3 mins until soft but not brown. Transfer to the casserole dish.
- Add the pearl barley, coconut milk and stock. Bring to the boil, reduce the heat, cover and cook on the hob for 55 mins, stirring once.
- Add the peas and cook for a further 5 mins. Garnish with the mint and serve immediately with crusty bread.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
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Your comments
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Lauren, posted 10 months ago
This is beautiful! I used lean lamb leg steaks as I couldn't get shoulder and it turned out brilliantly. I would thoroughly recommend it!
