| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Japanese |
Lamb, Meats |
4 |
Servings |
INGREDIENTS
| 15 |
g |
Dried imported mushrooms (we use japanese |
| 2 |
tb |
Butter |
| 700 |
g |
Boneless lamb shoulder cut into 1 cm cubes |
| 1 |
|
Onion; chopped |
| 2 |
c |
Peeled, diced yellow turnips (1-1.5 cm dic |
| 1 1/3 |
|
Diced carrot (1-1.5 cm dice) |
| 1/4 |
c |
Thinly sliced celery |
| 1 |
ts |
Dried thyme |
| 2 |
ts |
Minced garlic |
| 130 |
g |
Pearl barley |
| 2 1/4 |
l |
Quarts water |
| 5 |
ts |
Salt |
| 1 |
ts |
Pepper |
| 4 |
ts |
Ground coriander |
| 450 |
ml |
Cream |
| 2 |
tb |
Minced fresh coriander or parsley for garn |
INSTRUCTIONS
Recipe by: Janine LeBlanc, GE-Moorestown ASPFWJZ@muppet.dnet.ge.com 1.
Cover the dried mushrooms with warm water and let soak for 1/2 hour. D
2. In a 30 cm saucepan or soup pot, melt the butter. Add the lamb cubes an
3. Stir in the water, salt, and pepper along with the ground coriander and
4. Add the cream, heat just to boiling, and check the seasoning. If too th
Difficulty : easy. Precision
: measure ingredients.
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