Directions:
- Heat 1 tablespoon butter in a 3- to 4-quart heavy saucepan over moderately high heat until foam subsides, then cook lamb, breaking up clumps with a fork, just until no longer pink, about 4 minutes. Transfer lamb to a bowl with a slotted spoon and pour off all but 1 tablespoon fat from pan.
- Add remaining 2 tablespoons butter to pan and cook onions, carrots, kale, bay leaf, salt, and pepper over moderate heat, covered, stirring occasionally, until onions are softened, 5 to 8 minutes. Add broth, water, and barley and simmer, covered, until vegetables and barley are tender, about 10 minutes. Add lamb and vinegar and gently simmer, uncovered, 5 minutes (for flavors to blend). Discard bay leaf.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 250.38 Kcal (1048 kJ) | ||
| Calories from fat | 136.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.21g | 23% | |
|---|---|---|---|
| Cholesterol | 42.85mg | 14% | |
| Sodium | 678.42mg | 28% | |
| Potassium | 673.48mg | 14% | |
| Total Carbs | 17.58g | 6% | |
| Sugars | 2.67g | 11% | |
| Dietary Fiber | 2.01g | 8% | |
| Protein | 12.82g | 26% | |
| Vitamin C | 94.7mg | 158% | |
| Vitamin A | 1mg | 34% | |
| Iron | 1.7mg | 9% | |
| Calcium | 152.9mg | 15% | |
| Amount Per 100 g | |||
| Calories | 63.08 Kcal (264 kJ) | ||
| Calories from fat | 34.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.83g | 23% | |
|---|---|---|---|
| Cholesterol | 10.8mg | 14% | |
| Sodium | 170.92mg | 28% | |
| Potassium | 169.68mg | 14% | |
| Total Carbs | 4.43g | 6% | |
| Sugars | 0.67g | 11% | |
| Dietary Fiber | 0.51g | 8% | |
| Protein | 3.23g | 26% | |
| Vitamin C | 23.9mg | 158% | |
| Vitamin A | 0.3mg | 34% | |
| Iron | 0.4mg | 9% | |
| Calcium | 38.5mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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