Ingredients
- 675g lean boneless lamb shoulder, cut into 2.5cm cubes
- 1 tablespoon ground cinnamon
- 2 tablespoons rapeseed or olive oil
- 1 large onion, peeled and chopped
- 2 large garlic cloves, peeled and finely chopped or crushed
- 4 medium carrots, peeled and roughly chopped
- 150ml marsala wine or Port
- 600ml good, hot lamb stock
- 2 bay leaves
- 150g pearl barley
- 75g roughly chopped kale or Savoy cabbage
- 2 fresh ripe red plums, stoned and roughly chopped
- 2 tablespoons freshly chopped flat-leaf parsley, to garnish
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