Barley And Cranberry Lamb Stew

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 2 lbs lean boneless lamb, cut into bite-size pieces
• 1 1/2 cups onions, chopped
• 4 garlic cloves, finely chopped
• 2 teaspoons salt
• 1 teaspoon cumin seed
• 1 teaspoon paprika
• 3/4 teaspoon ground black pepper
• 1 large rutabaga, cut into eighths and thinly sliced (about 2-1/2 cups)
• 2 carrots, peeled and thinly sliced
• 2 bay leaves
• 5 cups water
• 1 cup wine
• 5 teaspoons chicken stock, concentrate
• 1 (14 1/2 ounce) can tomatoes, diced with juice
• 3/4 cup pearl barley, uncooked
• 2/3 cup dried cranberries

Recipe

• 1 in 6-quart pan with cover, heat oil over medium-high heat. add lamb cubes in batches, stirring and cooking until browned on all sides (about 4 to 5 minutes per batch).
• 2 remove each batch from pan and set aside.
• 3 add onion and garlic to pan; cook, stirring, for 4 minutes.
• 4 season with salt, cumin, paprika and black pepper.
• 5 stir in sliced rutabaga and carrots; cook for 4 minutes.
• 6 mix in bay leaves, water, wine, chicken stock concentrate, tomatoes and juice, and barley. bring mixture to a boil.
• 7 reduce heat to low, cover and cook for 30 minutes.
• 8 stir in cranberries.
• 9 cook for 15 to 20 minutes longer. remove bay leaves.
• 10 serve in soup bowls.