Spicy Cajun Lamb Casserole with Pearl Barley

Ingredients

• 2 tbsp olive oil
• 1kg lamb rump steak (or lamb leg), trimmed, cut into 3cm cubes
• 1 large brown onion, finely chopped
• 1 large red capsicum, deseeded, finely chopped
• 3 sticks celery, finely chopped
• ½ tsp garlic powder
• ½ tsp ground paprika
• ½ tsp dried thyme
• 400g diced italian tomatoes
• ½ cup chicken stock (or water)
• fresh coriander leaves (extra), to serve
• 2 tbsp olive oil (extra)
• 1 brown onion (extra), finely chopped
• 1 cup pearl barley
• 3 cups chicken stock (extra)
• 1 large lime, shredded rind and ¼ cup juice
• ⅓ cup fresh coriander leaves