Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of rapeseed oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

2. 2

   Brown 600 grams of lamb shoulder cubes on all sides for about 5-7 minutes, then remove the meat and set it aside.

3. 3

   Add 1 large chopped onion, 2 medium diced carrots, and 1 small diced turnip to the pot and sauté for 8-10 minutes until softened.

4. 4

   Return the browned lamb to the pot, add 700 ml of beef broth, 1 teaspoon of chopped fresh thyme, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, then bring to a gentle simmer.

5. 5

   Stir in 70 grams of pearl barley and 2 large firm plantain rounds, then reduce the heat to low, cover the pot, and simmer for 90 minutes, stirring occasionally, until the lamb is tender and the barley is cooked.

6. 6

   Uncover the pot and continue to simmer for another 30 minutes, allowing the broth to thicken slightly and the plantains to become very soft.

7. 7

   Taste and adjust seasoning as needed, then ladle the stew into bowls and garnish with 2 tablespoons of chopped fresh parsley before serving.