| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Meats | 6 | Servings |
INGREDIENTS
| 6 | c | Water |
| 2 | ts | Salt |
| 2 | lb | Boneless lamb, cut into |
| Serving chunks | ||
| 3 | Cloves garlic, crushed | |
| 1 | c | Barley |
| 2 | tb | Olive oil |
INSTRUCTIONS
1>. Place the water, salt, lamb and garlic in a 4-quart heavy, covered saucepan. Bring to a boil, turn to a simmer, cover and cook for 2 hours. 2>. Remove all from the pot, reserving the broth. Remove the fat from the broth and add enough water to make six cups. 3>. Place the barley in a grain grinder and grind very coarsley. You want something like groats or bulgar wheat in terms of texture. 4>. Stir the 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 minutes or until the barley is soft and tasty and the liquid is absorbed. 6>. Serve with crusty Italian bread or with pita bread. ~ Jeff Smith "The Frugal Gourmet" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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