Lamb Stew (Ulster)

A delicious Northern Irish stew, healthy and easy to prepare.

1¾ lb lamb cutlets, bone removed (800 g)
2 Tbsp. vegetable oil
1 lb potatoes, peeled and cut into chunks (500 g)
2 onions
2 carrots, chopped (150 g)
2 leeks, sliced
3½ oz pearl barley (100 g)
3 cups lamb stock (750 mL)
¼ head cabbage, sliced
sea salt
black pepper, freshly cracked

Pre-heat the oven to 320°F (160°C/140°C fan, Gas Mark 2).

In a large frying pan heat a Tbsp. of the oil over a moderate heat. Add the lamb cutlets, or for a boneless version, cut the eye of the meat from the bones, and fry until brown.

Remove the lamb and place in a lidded casserole pan, cover with the potatoes, onions, leeks, carrots, pearl barley and season. Add the stock and cook in the oven with the lid on for one hour.

Add the cabbage and cook for a further hour adding more stock, if required.

Serve piping hot from the oven.