Greek-style Lamb Stew with Barley

Ingredients

In this Greek adaptation of the Serbian dish "Suva prasetina na ječmu," we incorporate the flavors and ingredients commonly found in Greek cuisine. The original dish uses Serbian spices and cooking techniques, while the Greek version focuses on Mediterranean herbs and flavors. Additionally, the use of barley instead of ječmu (a type of wheat) gives the dish a unique texture and adds a nutty flavor. We alse have the original recipe for Suva prasetina na ječmu, so you can check it out.

• 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, diced 1 large onion, diced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1 cup barley 1 cup barley
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 35g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the lamb chunks and cook until browned on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the diced onion, minced garlic, carrots, and celery. Sauté until the vegetables are softened.
3. 3.
   Stir in the tomato paste and cook for another minute.
4. 4.
   Return the lamb to the pot and add the diced tomatoes, barley, vegetable broth, bay leaves, dried oregano, dried thyme, and dried rosemary. Season with salt and pepper.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 2 hours, or until the lamb is tender and the barley is cooked.
6. 6.
   Remove the bay leaves and adjust the seasoning if needed.
7. 7.
   Serve the Greek-style lamb stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Lamb shoulder — For the best results, choose a lamb shoulder with some marbling as it will add flavor and tenderness to the stew.
• Barley — Rinse the barley before using it to remove any impurities. You can also soak it for a few hours to reduce the cooking time.

Tips & Tricks

• For a richer flavor, marinate the lamb chunks in olive oil, lemon juice, and Greek herbs for a few hours before cooking.
• If you prefer a thicker stew, you can add a slurry of cornstarch and water during the last few minutes of cooking.
• Serve the stew with a side of crusty bread to soak up the delicious sauce.

Serving advice

This Greek-style lamb stew is best served hot, accompanied by a side of crusty bread or fluffy Greek-style rice. Garnish each serving with a sprinkle of fresh parsley for a pop of color and freshness.

Presentation advice

Present the Greek-style lamb stew in individual bowls, allowing the vibrant colors of the vegetables and tender lamb to shine through. Serve with a sprig of fresh rosemary or a lemon wedge for an extra touch of elegance.