INGREDIENTS

INSTRUCTIONS

BROTH
STEW BASE
STEW
Broth: In a large saucepan, bring the canned stocks, water, bouquet garni
and potato to a boil, reduce the heat and simmer for 30 minutes. Strain and
return to the saucepan (throw out the potato , which was there to absorb
excess salt).
Stew base: Heat the oil in large saucepan over medium heat and cook the
onions, without browning, until slightly limp, about 5 minutes. Add the
broth and lamb necks, bring to the boil, reduce the heat and simmer for 2
1/2 hours, or until the meat falls off the bone.
While the lamb necks are cooking, in a separate small saucepan, mix the
barley with the boiling water, stir once, cover, and return to the boil.
Reduce the heat and simmer for 30 minutes. Drain and retain.
When the lamb is cooked, remove it from the broth, strip off the meat and
set aside. Strain the broth into a fat separator cup.
Stew: Return the defatted broth to the large saucepan and add the carrots,
potatoes, boiling onions and pepper, bring to a boil, reduce the heat so
that it just bubbles. Add the rosemary and lamb and simmer for 10 minutes.
Stir in the cooked barley and simmer for 10 minutes. Add the mushrooms and
cook for 5 minutes.
To serve: Line four large soup bowls with several of the spinach leaves.
Ladle the hot stew on and serve with the uncooked spinach leaves sticking
up around the sides of the bowl like a garland.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“With Jesus, you can do it”