Lamb And Barley Irish Stew

Try this diabetes-friendly dish for a full and yummy weekend.

The ingredient of Lamb And Barley Irish Stew

• 1 tablespoon olive oil
• 4 760g lamb forequarter chops trimmed
• 1 medium brown onion finely chopped
• 1 cup pearl barley
• 2 cups massel salt reduced chicken style liquid stock
• 2 carrots halved lengthways thickly sliced
• 1 large celery stalk trimmed thickly sliced
• 1 bunch english spinach trimmed shredded

The Instruction of lamb and barley irish stew

• heat oil in a large heavy based saucepan over medium high heat cook lamb in batches for 3 to 4 minutes or until browned transfer to a plate
• add onion to pan cook stirring for 3 minutes or until softened return lamb to pan with barley stock and 1 1 2 cups cold water season with salt and pepper cover bring to the boil reduce heat to low simmer for 40 minutes or until barley is almost tender add carrot and celery simmer covered for 20 minutes or until lamb and barley are tender
• remove from heat stir in spinach until wilted serve

Nutritions of Lamb And Barley Irish Stew

calories: 436 414 calories
calories: 14 grams fat
calories: 4 6 grams saturated fat
calories: 36 grams carbohydrates
calories: n a
calories: n a
calories: 36 4 grams protein
calories: 95 milligrams cholesterol
calories: 553 milligrams sodium
calories: https schema org
calories: nutritioninformation