CaorAcla Lamb Stew
CaorAcla Diced Stewing Lamb (or Hogget!) 1kg
Pearl Barley 300g
Garlic 5 cloves, peeled
Thyme 6 Sprigs
Rosemary 6 Sprigs
Porter 4 Pints
Lamb/Veg Stock 1 Litres
Tomato Paste 200g
Take the lamb and rinse it under cold water to remove any blood. Dry well, season with salt and pepper.
Peel all your vegetables and wash; Cut the vegetables into the same sized dice except for the garlic which you can keep whole.
Warm 5 tablespoons of sunflower oil in a large pan.
Add the lamb and cook until browned. Remove the meat & add the vegetables and allow to caramelize but not to cook.
Once the vegetables have been browned add the tomato paste. Stir into the meat and vegetables.
Add the 200ml of the porter and boil until the it has evaporated. Do this 3 times to cook out tomato paste
Once this has happened transfer the meat and vegetables to a deep oven proof cooking vessel.
Add the stock, porter and herbs to the meat and cover. Place in a pre-heated oven at 180 degree C
Cook for two hours and thirty minutes.
While the lamb is in the oven boil the pearl barley in either porter or stock for half an hour
Take the lamb stew out of the oven and add the pearl barley to it.
Serve with some boiled new spuds or cool down and refrigerate!