IRISH LAMB STEW (DF)

serves 6

INGREDIENTS

1 tbs non gm Canola oil
800 g lamb shoulder fat trimmed cut into 4cm pieces
2  leeks (white part sliced)
2 Celery stalks chopped
1 garlic clove
4 cups home made chicken stock
1 and 1/2 cups water

1 Swede chopped 

2 CARROTS  roughly chopped (optional moderate salicylates)
1 and 1/2 cups Pearl Barley (note barley contains minor gluten – often OK for non celiac gluten sensitivity, but not ceoliac)

METHOD

Step 1

Heat half oil in heavy based saucepan or frypan – Cook lamb in two batches for 5 minutes until browned – remove from pan

Step 2

Heat other half of oil and leek and celery cook until softened (approx 10 minutes)
Stir in garlic and cook for 30 seconds until fragrant then add stock water and pearl barley
Add back lamb – bring to boil the skim the surface

Step 3

Reduce heat and simmer for 50 minutes

Step 4

Add carrots (or swede) cook for a further 25 minutes