This rib-sticking dish uses braising cuts as its base. It is traditionally made with sheep meat but you can use beef; shoulder and stewing chops are good. I went a bit mad with swedes and turnips, carrots and parsnips for the root vegetables and at the end added peas and fresh mint (which is not traditional).
Ingredients
| 1 | Leek |
| 6 | Lamb chops (Main) |
| 1 stalk | Celery |
| 1 | Onion |
| 2 cups | Mixed vegetables, root veges |
| 1 cup | Barley |
| 6 cups | Water |
| 1 to taste | Salt & freshly ground pepper |
| 1 cup | Frozen peas |
| ½ cup | Fresh mint, chopped |
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Directions
- Cut 6 lamb stewing chops and, using a solid pot, quickly toss in a bit of hot oil to seal.
- Add a finely sliced leek, a diced stick of celery and 2 medium onions diced. Cook these a bit with the meat.
- Add about 2 cups of mixed diced root vegetables - carrots, parsnips, swedes, turnips, even kumara or pumpkin would work. Toss these and add a cup of barley. Cover with 6 cups of cold water and allow to simmer. The barley will absorb a lot of liquid so you may have to add more. This is a soup but it can be served quite thick.
- When the contents are tender, season well. You will be astounded as to how much salt and pepper it will take to get a good flavour. Once happy with the seasoning, add a cup of frozen peas and simmer until they are cooked.
- Before serving add half a cup of chopped fresh mint.
