Irish mutton stew with pearl barley – a detailed recipe cooking. 
The photodishes: Gianna Ferguson Time: 3 hours. Difficulty: Easy Portions: 6 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
- 1.1 kg diced in large pieces lamb
- 2 tbsp. l pearl barley
- 5 tbsp. chicken stock (see recipe below)
- 2 medium sized chopped onions
- Frying oil
- 30 gr butter
- 1 sprig of dried thyme
- 7 carrots cut lengthwise into two halves
- Salt and ground black pepper
- 1 bouquet of garni (parsley, thyme and bay leaf)
- 12 medium-sized potato tubers
- 1 bunch of parsley (chopped leaves)
- 1 bunch of chives
- Serving option: with flavored melted butter (see recipe below)
Chicken bouillon:
- Chicken bones
- 1 onion
- 4 tbsp. water
- 3 coarsely chopped celery stalks
- Bay leaf
- Salt and ground black pepper
Aromatic oil with herbs:
- 110 gr. butter
- 1 finely chopped small bunch of parsley
- 1 chopped bunch of chives (chives)
- 1 sprig of thyme
Recipes with similar ingredients: lamb, pearl barley, potatoes, chives, celery, carrots, a bouquet of garni, thyme, bay leaf, parsley
Recipe preparation:
- In a large pot with a thick bottom over a moderate high heat fry onions on a mixture of vegetable and butter. Add dried thyme and mix. Put meat and fry it over high heat so that the juice remains inside. Add carrots and barley.
- Pour in the chicken stock so that it almost covers the meat and vegetables. Salt and pepper, put a garnish bouquet. Cover the pan cover and cook over low heat for 2 hours. Make sure that the mixture does not boiled heavily. Put potatoes on top in the stew, cover and cook for 30 minutes until the meat begins to separate well from the bones, and the potatoes will not become soft (check for punctures with a fork).
- Serve the stew in large flat soup bowls, oil with herbs or sprinkle with parsley and chives. Broth: Put the pot on the fire. Mix all the ingredients and fill them water. Bring to a boil and cook over low heat for about 30 minutes. Then let cool and remove grease from the surface. Output: 6 Served Fragrant Herb Butter: In a small saucepan melt the butter. Add parsley, chives and thyme. Yield: 6 servings.
