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Mutton barley dog stew recipe
1 liter chicken stock ½ cup barley ¼ cup olive oil ½ kilo boneless lamb, cut into small cubes 2 cloves garlic, minced 1 tablespoon rosemary dried ½ teaspoon oregano dried Salt Ground black pepper ½ teaspoon soy sauce ½ teaspoon sherry 2 tablespoons parsley
Bring the chicken stock and barley to a boil in a pot. Reduce heat once it starts boiling and simmer uncovered, during 30 minutes. While the barley cooks, heat up the olive oil in a large frying pan over medium heat. Next, add in the lamb in parts and brown on all sides, put all the finished lamb pieces in a bowl. Sprinkle them with the flour, rosemary, oregano, salt and pepper to taste, and combine well. Add the garlic into the frying pan and cook for 2 – 3 minutes. Take out about ¼ cup of the barley liquid and put in into the frying pan, scrape up all the browned bits on the frying pan. Next, add the garlic mixture with the lamb. Put the lamb mixture into the pot. Add in the soy sauce, and sherry and mix all the ingredients. Simmer for about 20 minutes longer, and add a little more flour that has been dissolved in water if you want it to be thicker. Put some parsley on the top. Makes 1 ½ liters. Kerry blue's mulligan dog stew
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