Sunday, August 14, 2011
Ravinder Bhogal's Lamb Stew with Turnips, Pearl Barley & a Garlic Bread Crust
I wanted to cook something slowly and make a kind of casserole but I'm sick of the same old same old red wine/rosemary/bay leaves/carrots/celery & onion style of casserole. So this recipe was exactly what I was looking for. It has leeks, chilli, pearl barley, turnips and a garlic bread crust! Totally different from your stock standard winter stew.
It smelt amazing as I caramelised the leeks, turnips and celery. I've never used pearl barley before and it was really simple and a great addition to the meal - it fills you up though, I think I need a nap.
Jared loved it and finished off the pot which serves six! Including the ten slices of garlic bread on top. He described it as 'great bush tucker'. I'm so happy with this dish.
1tbsp olive oil
500g diced boneless lamb shoulder
2tbsp plain flour
1 knob of unsalted butter
3 celery sticks, chopped into large chunks
1 leek, trimmed and chopped into thick rounds
300g small turnips, quartered
½ tsp chilli flakes
2 bay leaves
2 sprigs of rosemary
100g pearl barley
500ml hot chicken or lamb stock
Sea salt and freshly ground black pepper
For the crust:
1 medium French baguette
3 garlic cloves, chopped
½ tsp sea salt
1tbsp chopped fresh flat-leaf parsley
25g (1oz) soft unsalted butter
Heat the olive oil in a casserole. Dust the chunks of lamb with the flour, dust off any excess flour and then brown the lamb in the casserole on all sides. Remove from the pan with a slotted spoon and leave to rest on a plate.
Melt the butter in the same pan. Sauté the celery, leek and turnips for 10-15 mins until they have caught some colour and caramelised slightly.
Return the sealed lamb to the pan, add the chilli flakes, bay leaves and rosemary and fry again for 1 min. Pour in the pearl barley and hot stock and season well. Cover and leave to simmer on a low heat for 1 hr, topping it up with water if needed.
Preheat the oven to 200°C. Cut the French baguette into slices on the diagonal. Make the garlic butter by pounding together the garlic, salt and parsley, then stir in the softened butter. Butter one side of each slice.
Take the casserole off the heat and arrange the sliced bread over the surface. Bake it in the oven for 20 mins or until the bread is golden and crisp. Serve piping hot.