This is a slow cooked one pot dish that takes very little prep. The ingredients are simple but work beautifully! Adding the cabbage to the stew means you don’t need to do any additional veg to accompany the stew- it’s all in there!
600g diced lamb
4 or 5 large potatoes
2 or 3 large carrots
2 sticks of celery
50g pearl barley
Salt & pepper
750ml lamb stock (use gluten free cubes if making this dish gluten free)
Peel the potatoes and cut into quarters, peel the carrots and cut into thick discs, roughly chop the onion and cut the celery into large chunks.
Heat a tablespoon of oil in a large frying pan
Add the lamb and fry on a medium high heat until you can’t see the red any more.
Pour the fried lamb into a large casserole pot with a lid.
Add the potatoes, carrots, onions and celery on top
Add the barley and a little salt and pepper
Pour in the stock
Put the lid on and pop into a pre-heated oven at 160 degrees for an hour (it will be in the oven for 2hrs before it’s done)
Meanwhile slice the cabbage
After an hour in the oven add the cabbage, stir in, replace the lid and put it back into the oven for another hour.