BARLEY PUDDING WITH LAMB

1. 1

   Place the water, salt, lamb and garlic in a 4-quart heavy, covered saucepan.

2. 2

   Bring to a boil, turn to a simmer, cover and cook for 2 hours.

3. 3

   Remove all from the pot, reserving the broth.

4. 4

   Remove the fat from the broth and add enough water to make six cups.

5. 5

   Place the barley in a grain grinder and grind very coarsley.

6. 6

   You want something like groats or bulgar wheat in terms of texture.

7. 7

   groats and place in the pan.

8. 8

   Return the meat and broth to the pan and bring to a light boil.

9. 9

   Simmer, covered, for 25 minutes or until the barley is soft and tasty and the liquid is absorbed.

10. 10

    Serve with crusty Italian bread or with pita bread.

* Per serving · 4 servings · Values may vary.