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Lamb Curry With Barley

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Serves | Prep Time | Cook Time

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Ingredients You'll Need

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.

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