Lamb and Barley Risotto

A simple to prepare alternative to a traditional rice risotto.

Prep Time: 10 mins

Cook Time: 1 hour 10 minutes

Serves: 4 people

Ingredients

  • 450g lean boneless shoulder of lamb or mutton cut into 2.5cm cubes
  • 1 tablespoon ground cumin
  • 2 teaspoons ground turmeric
  • 1 tablespoon sunflower oil
  • 1 large onion, peeled and finely chopped
  • 1 large garlic clove, peeled and finely chopped
  • 200ml reduced fat coconut milk
  • 200g pearl barley
  • 850ml good, hot vegetable stock
  • 100g green peas
  • Large bunch freshly chopped mint

Method

  1. Place the lamb in a large bowl, season and coat in the spices.
  2. Heat the oil in a large frying pan and cook the lamb for 4-5 minutes until brown. Transfer to a 1.7L casserole dish.
  3. Add the onion and garlic to the frying pan and cook for 2-3 minutes until soft but not brown. Transfer to the casserole dish.
  4. Add the pearl barley, coconut milk, stock and seasoning. Bring to the boil, reduce the heat, cover and cook on the hob for 55 minutes, stirring once.
  5. Add the peas and cook for a further 5 minutes.
  6. Garnish with the mint and serve immediately with crusty bread.