Lamb & barley casserole

Lamb & barley casserole Preheat oven to 170°C.

Trim the lamb thoroughly, removing skin and visible fat. Cut meat into large cubes. Heat a casserole over a high heat and add the oil. Once the oil is hot, add the lamb and brown on all sides. Remove casserole from heat. Transfer lamb to a side plate, season with salt and cover loosely with tinfoil. Let casserole cool down, then add lamb juices to casserole. Mix in the barley flour, then slowly mix in the water, then the wine and stock (a slotted fish slice is perfect for squishing out any lumps!).

Return casserole to medium heat, add tomato concentrate, salt and bayleaves. Stir until bubbling gently. Add barley, potatoes, leek and carrots and return to a gentle boil. Add browned lamb and gently stir everything together. Cover casserole with a lid and transfer to oven.

Cook for 30 minutes, remove from oven and give a good stir around, then return to oven for a further 30-40 minutes, until everything is tender. Check seasoning, add parsley, if using, then serve piping hot.

From Taste magazine, June 2010.