Lamb Curry With Barley
2 tablespoons olive oil, divided
1 pound trimmed stewing lamb
2 onions, finely chopped
4 cloves garlic, minced
1 tablespoons minced ginger root
1 to 2 long red or green Chile peppers, seeded and diced
1 teaspoon sweet paprika
1 teaspoon turmeric
1 teaspoon salt
1/4 teaspoon cracked black peppercorns
1/4 teaspoon cayenne pepper
2 black cardamom pods, crushed
4 whole cloves
1 stick cinnamon, about 3 inches
2 bay leaves
1 cup whole (hulled) barley, rinsed and drained
2 cups reduced-sodium chicken stock or water
11/2 cups plain yogurt can use vegan
1/2 cup finely chopped cilantro
Preheat oven to 325°F (160°C)
In a skillet, heat 1 tbsp (15 mL) of the oil over medium heat for 30 seconds. Add lamb, in batches, and cook, stirring, until browned, about 4 minutes per batch.
Transfer to a plate and set aside.
Add remaining 1 tablespoon of oil to pan.
Add onions and cook, stirring, until softened, about 3 minutes.
Add garlic, ginger, Chile peppers, paprika, turmeric, salt, peppercorns, cayenne, cardamom, cloves, cinnamon stick and bay leaves and cook, stirring, for 2 minutes.
Add barley and toss until coated with mixture.
Stir in stock and bring to a boil.
Return lamb and any accumulated juices to pan and stir well.
Transfer to 13-by 9-inch baking dish and stir in yogurt.
Cover with foil and bake in preheated oven until barley and lamb are tender, about 1 hour. Garnish with cilantro.