Lamb Curry With Barley
CATEGORIES
INGREDIENTS
  • 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
DIRECTIONS
  1. Preheat oven to 325°F (160°C)
  2. 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.
  3. Transfer to a plate and set aside.
  4. Add remaining 1 tablespoon of oil to pan.
  5. Add onions and cook, stirring, until softened, about 3 minutes.
  6. Add garlic, ginger, Chile peppers, paprika, turmeric, salt, peppercorns, cayenne, cardamom, cloves, cinnamon stick and bay leaves and cook, stirring, for 2 minutes.
  7. Add barley and toss until coated with mixture.
  8. Stir in stock and bring to a boil.
  9. Return lamb and any accumulated juices to pan and stir well.
  10. Transfer to 13-by 9-inch baking dish and stir in yogurt.
  11. Cover with foil and bake in preheated oven until barley and lamb are tender, about 1 hour. Garnish with cilantro.