Food & Drink

Lamb And Barley Risotto

This amazing lamb and barley risotto will serve four; it's really easy to set up and once it's all in the pot, you can just leave it to simmer for an hour or so before serving unlike a traditional risotto, which needs constant stirring. Enlarge

Lamb And Barley Risotto

This amazing lamb and barley risotto will serve four; it's really easy to set up and once it's all in the pot, you can just leave it to simmer for an hour or so before serving unlike a traditional risotto, which needs constant stirring.

Prep:
10m
Cook:
1h:10m
Total:
1h:20m
Serves:
1

Step 1: You will need

  • 450 g lean boneless shoulder of lamb or mutton, cut into 2.5cm cubes
  • 1 tbsp ground cumin
  • 2 tsp ground turmeric
  • 1 tbsp sunflower oil
  • 1 large onion, peeled and finely chopped
  • 1 large garlic clove, peeled and finely chopped
  • 200 ml reduced fat coconut milk
  • 200 g pearl barley
  • 850 ml good, hot vegetable stock
  • 100 g green peas
  • 1 large bunch fresh mint, chopped

Step 2: Prepare the meat

Place the lamb in a large bowl, season and coat in the spices.

Step 3: Seal the meat

Heat the oil in a large frying pan (make sure the pan is really hot) and cook the lamb for 4-5 minutes until brown. Try not to overfill the pan as your meat will stew and not caramelise or brown as nicely. Transfer to a 1.7L/3pint casserole dish.

Step 4: Transfer everything into the casserole dish

Add the onion and garlic to the frying pan and cook for 2-3 minutes until soft but not brown. Transfer to the casserole dish. Add the pearl barley, coconut milk, stock and seasoning. Bring to the boil, reduce the heat, cover and cook on the hob for 55 minutes, stirring once.

Step 5: Add the peas

Add the peas and cook for a further 5 minutes.

Step 6: Serve

Garnish with mint and serve immediately with crusty bread.