Fragrant Lamb Curry with Barley Recipe

Name: Fragrant Lamb Curry with Barley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp (25 mL) olive oil, divided; 1 lb (500 g) trimmed stewing lamb; 2 onions, finely chopped; 4 cloves garlic, minced; 1 tbsp (15 mL) minced ginger root; 1 to 2 long red or green chile peppers, seeded and diced; 1 tsp (5 mL) sweet paprika; 1 tsp (5 mL) turmeric; 1 tsp (5 mL) salt; 1/2 tsp (2 mL) cracked black peppercorns 2 mL; 1/4 tsp (1 mL) cayenne pepper; 2 black cardamom pods, crushed; 4 whole cloves; 1 stick cinnamon, about 3 inches (7.5 cm) long; 2 bay leaves; 1 cup (250 mL) whole (hulled) barley, rinsed and drained; 2 cups (500 mL) reduced-sodium chicken stock or water; 1 1/2 cups (375 mL) plain yogurt (minimum 4% M.F.); 1/4 cup (50 mL) finely chopped cilantro

Servings: persons

2 tbsp (25 mL) olive oil, divided
1 lb (500 g) trimmed stewing lamb
2 onions, finely chopped
4 cloves garlic, minced
1 tbsp (15 mL) minced ginger root
1 to 2 long red or green chile peppers, seeded and diced
1 tsp (5 mL) sweet paprika
1 tsp (5 mL) turmeric
1 tsp (5 mL) salt
1/2 tsp (2 mL) cracked black peppercorns 2 mL
1/4 tsp (1 mL) cayenne pepper
2 black cardamom pods, crushed
4 whole cloves
1 stick cinnamon, about 3 inches (7.5 cm) long
2 bay leaves
1 cup (250 mL) whole (hulled) barley, rinsed and drained
2 cups (500 mL) reduced-sodium chicken stock or water
1 1/2 cups (375 mL) plain yogurt (minimum 4% M.F.)
1/4 cup (50 mL) finely chopped cilantro

1
Preheat oven to 325F (160C)
2
In a skillet, heat 1 tbsp (15 mL) of the oil over medium heat for 30 seconds.
3
Add lamb, in batches, and cook, stirring, until browned, about 4 minutes per batch.
4
Transfer to a plate and set aside.
5
Add remaining 1 tbsp (15 mL) of oil to pan.
6
Add onions and cook, stirring, until softened, about 3 minutes.
7
Add garlic, ginger, chile peppers, paprika, turmeric, salt, peppercorns, cayenne, cardamom, cloves, cinnamon stick and bay leaves and cook, stirring, for 2 minutes.
8
Add barley and toss until coated with mixture.
9
Stir in stock and bring to a boil.
10
Return lamb and any accumulated juices to pan and stir well.
11
Transfer to 13-by 9-inch (3 L) baking dish and stir in yogurt.
12
Cover with foil and bake in preheated oven until barley and lamb are tender, about 1 hour.
13
Garnish with cilantro.
14
Variation
15
Spicy Beef Curry with Barley: Substitute an equal quantity of stewing beef for the lamb.

767

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tbsp (25 mL) olive oil, divided, 1 lb (500 g) trimmed stewing lamb, 2 onions, finely chopped, 4 cloves garlic, minced, and more.

Yes, Fragrant Lamb Curry with Barley falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fragrant Lamb Curry with Barley

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