- 2 onions
- 2 garlic cloves
- 1 tbsp olive oil
- 250g diced lamb leg
- Sea salt
- Freshly ground pepper
- 3 vine tomatoes
- 150g pearl barley
- 80g black olives
- A pinch of saffron
- 1 chicken stock cube
- 500ml boiling water
- A handful of flat leaf parsley
- 1 lemon
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.