- 2 onions
- 2 garlic cloves
- 250g diced lamb leg
- 3 vine tomatoes
- 150g pearl barley
- 80g black olives
- A pinch of saffron powder
- 1 chicken stock cube
- A handful of flat leaf parsley
- 1 lemon
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 500ml boiling water
- 1.
Peel the onions and thinly slice them. Peel and finely chop the garlic cloves.
- 2.
Pour 1 tbsp olive oil into a large pan and warm to a medium-high heat. When the pan is hot, slide in the diced lamb. Sprinkle in a pinch of salt and pepper and fry for 4-5 mins, turning once or twice, till browned on all sides. When brown, scoop the lamb out of the pan onto a plate.
- 3.
Reduce the heat of the empty pan slightly. Slide in the sliced onions and fry for 5 mins, stirring occasionally, till slightly softened. Stir in the chopped garlic and cook for a further 1 min.
- 4.
While the onions and garlic are cooking, chop the tomatoes into small chunks.
- 5.
Return the lamb to the pan along with any juices left on the plate. Slide in the chopped tomatoes. Scatter in the pearl barley and olives.
- 6.
Pour 500ml boiling water into the pan. Crumble in the stock cube and sprinkle in the saffron powder. Give the pan a stir and bring to the boil. Reduce the temperature to a gentle simmer, partly cover and cook for 30 mins.
- 7.
While the stew simmers, finely chop the parsley leaves and stalks. Grate the zest from the lemon.
- 8.
When the stew is cooked, fold through most of the parsley (keep a pinch back for garnishing) and the lemon zest. Squeeze in the juice from 1 lemon half.
- 9.
Have a taste of the stew and add more lemon juice, salt or pepper if you think it needs them. Ladle the stew into a couple of warm bowls and serve, scattered with the reserved parsley.
