Fragrant Lamb Curry with Barley

Chef

Judith Finlayson

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Cookbook

The Complete Whole Grains Cookbook: 150 Recipes for Healthy Living

Published by Robert Rose

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This image courtesy of Colin Ericcson

Make this delicious curry any time you have a craving for something lusciously different. It’s a great Sunday night dinner and is perfect for a potluck or on a buffet.

NotesIt pays to know your barley. Although most varieties of whole-grain barley cook in about 1 hour, which is fine for this recipe, I have encountered some that take up to 1 hour and 45 minutes to cook. If the variety you are using is longer-cooking, before starting the recipe, bring the chicken stock to a boil in a saucepan, add barley and simmer for about 30 minutes. Add it to the recipe in Step 2 when the chicken stock is called for.

Makes6 servings

Cooking Methodbaking, sauteeing

CostModerate

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionBuffet, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, high fiber, low sodium, peanut free, soy free

Five Ingredients or LessYes

Mealdinner

Moodadventurous, blue

Taste and Texturecreamy, juicy, meaty, rich, savory, spiced

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
½ tsp (2 mL) cracked black peppercorns 2 mL
¼ 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
1½ cups (375 mL) plain yogurt (minimum 4% M.F.)
¼ cup (50 mL) finely chopped cilantro

Instructions

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