Irish Heart Lamb Stew with Turnip and Pearl Barley
This slow-cooked heart healthy stew will blip and bubble it’s way to tenderness, filling the kitchen with warmth and irresistible aromas.
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Cooking tools:
- Baking dish
- Pastry brush
- Kitchen scale
- Oven
- Stove
- Dish
- Chef's knife
- Cutting board
- Saucepan
- Colander
- Measuring spoon
Ingredients
- 2 tablespoons plain flour
- 675g (1½lb) shoulder of lamb, well trimmed and cut into bite-sized pieces
- 2 tablespoons pearl barley
- 1 teaspoon chopped fresh thyme
- 1 small onion, sliced
- 1 large leek, sliced
- 2 large carrots, sliced
- 100g (4oz) turnip, cut into cubes
- About 600ml (1 pint) chicken stock
- 675g (1½lb) even-sized potatoes
- 1 tablespoon sunflower oil
- A little salt and freshly ground black pepper
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