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Add a photoServings: 6
Ingredients
- 6 c. Water
- 2 tsp Salt
- 2 lb Boneless lamb, cut into Serving chunks
- 3 x Cloves garlic, crushed
- 1 c. Barley
- 2 Tbsp. Extra virgin olive oil
Directions
- 1). Place the water, salt, lamb and garlic in a 4-qt heavy, covered saucepan. Bring to a boil, turn to a simmer, cover and cook for 2 hrs.
- 2.. Remove all from the pot, reserving the broth. Remove the fat from the broth and add in sufficient water to make six c.. 3.. Place the barley in a grain grinder and grind very coarsley. You want something like groats or possibly bulgar wheat in terms of texture. 4.. Stir the extra virgin olive oil into the barley groats and place in the pan. Return the meat and broth to the pan and bring to a light boil. 5.. Simmer, covered, for 25 min or possibly till the barley is soft and tasty and the liquid is absorbed. 6.. Serve with crusty Italian bread or possibly with pita bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 393g | |
| Recipe makes 6 servings | |
| Calories 438 | |
| Calories from Fat 236 | 54% |
| Total Fat 26.34g | 33% |
| Saturated Fat 9.98g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 856mg | 36% |
| Potassium 373mg | 11% |
| Total Carbs 26.34g | 7% |
| Dietary Fiber 5.2g | 17% |
| Sugars 0.28g | 0% |
| Protein 23.54g | 38% |
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