Lamb Meatball Stew With Barley |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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This is adapted from 365 One Dish Meals. This would freeze well (minus the turnip. Ingredients:
1 1/2 lbs ground lamb |
1 teaspoon dried mint |
1/2 cup seasoned bread crumbs |
1 egg |
1/4 teaspoon pepper |
2 (14 ounce) cans chicken broth |
1 (14 ounce) can kidney beans, drained and rinsed |
1 (28 ounce) can diced tomatoes |
1 carrot, peeled and diced |
1 small turnip, peeled and diced |
2 celery ribs, diced |
3 garlic cloves, minced |
1 cup pearl barley |
1/2 cup fresh parsley, chopped |
1 lemon, juice and zest of |
Directions:
1. In a large Dutch oven, combine lamb, mint, bread crumbs, egg, and pepper. Using your hands, mix ingredients together well.
2. Form into 1 1/2 inch meatballs and set aside on waxed paper.
3. In the same pan, combine the chicken broth, kidney beans, tomatoes and their liquid, carrot, turnip, celery, garlic and barley. Stir to mix.
4. Heat to boiling; reduce heat to low. Carefully add meatballs.
5. Cover and simmer 1 1/2 hours.
6. Stir in parsley, lemon juice and zest. Taste and season with salt and pepper if needed.
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