French-style lamb and barley stew | FOODWISE

Ingredients

• 1kg boneless shoulder of lamb, cubed
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 2 large garlic cloves, peeled and squashed with the back of a knife
• 1 teaspoon sugar
• 1½ tablespoons plain flour
• 2 large sprigs of rosemary
• 1.1 litres chicken stock
• 2 teaspoons tomato purée
• 100g pearl barley
• 2 tomatoes, chopped
• 3 carrots, cut lengthways and chopped into chunks
• 2 leeks, sliced into 4cm chunks
• sea salt and freshly ground black pepper