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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the pearl barley in a pan and cover with cold water, bring to the boil and simmer for 30 minutes, keeping the water topped up. | 2. Drain the barley and reserve any liquid. | 3. Cook the lamb in a large pan over a high heat until sealed and browned on all sides then remove from the pan. | 4. Melt the butter in the same pan, add the flour and cook until the roux is a golden brown colour then stir in the tomato puree | 5. Add the stock slowly, stirring all the time, bring to the boil. | 6. Add the pearl barley, any reserved liquid and the vegetables and cook gently for 30-35 minutes. | 7. Season to taste before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pearl barley	175			123200.0	27202.0	3468.5	406.0
lamb neck	500		cut	-	-	-	-
butter	25			2137.5	98.2125	66.7875	180.0
plain flour	25			-	-	-	-
tomato puree	2	tablespoons		11.875	2.8062	0.5156	0.0656
vegetable bouillon cube	2			-	-	-	-
water	900			0.0	0.0	0.0	0.0
leek	1		washed sliced	-	-	-	-
carrot	2		peeled sliced	50.02	11.6876	1.1346	0.2928
celery	2	sticks	cut	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.