Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat a large clay pot by soaking it in water for 15 minutes, then drain.

2. 2

   Heat 15 milliliters of rapeseed oil in a large skillet over medium-high heat, then sear the 1.5 kilograms of lamb shoulder chunks in batches until well-browned on all sides, removing and setting aside once seared.

3. 3

   Add the 2 large yellow onions, 3 medium carrots, and 2 medium parsnips to the same skillet, cooking for 8 minutes until slightly softened, then stir in 4 minced garlic cloves and cook for an additional 1 minute until fragrant.

4. 4

   Pour in 750 milliliters of lamb stock, scraping up any browned bits from the bottom of the skillet, then whisk in 75 milliliters of heather honey and 50 grams of tamarind paste until fully combined.

5. 5

   Transfer the seared lamb and the sautéed vegetables into the soaked clay pot, add the 75 grams of rinsed pearl barley, 2 sprigs of fresh thyme, and 1 sprig of fresh rosemary, then pour the hot stock mixture over everything.

6. 6

   Season the ingredients with 5 grams of sea salt and 2 grams of freshly ground black pepper, ensuring everything is well-distributed.

7. 7

   Place the lid on the clay pot and cook in a preheated oven at 160 V(325 F) for 3 hours, or until the lamb is fork-tender and the barley is cooked through.

8. 8

   Rest the finished stew for 10 minutes before serving.