Lamb and Carrot Casserole

1. 1

   Brown the meat in the pan over medium-high heat.

2. 2

   Stir in the vegetables and brown slightly.

3. 3

   Stir in the barely and add stock to cover.

4. 4

   Place in the oven with a lid on or simmer on the stove for 45 minutes to one hour.

5. 5

   Add more stock or water if it gets too thick.

6. 6

   When meat and carrots are tender and barley is done (think boiled rice) this is ready to eat.

* Per serving · 4 servings · Values may vary.

No additional tips available.