BARLEY PUDDING WITH LAMB
Submitted by spankymom
Slow-simmered lamb with crushed garlic and coarsely ground barley cooked in rich lamb broth. A rustic, stick-to-your-ribs dish served with crusty bread.
YIELD
6 servingsPREP
8 minCOOK
2 hrsREADY
This is peasant food in the best possible sense. The kind of dish that has kept bellies full and spirits warm for centuries across the Middle East and Mediterranean.
Two pounds of boneless lamb simmer low and slow with crushed garlic for a couple of hours until the meat is spoon-tender and the broth tastes like liquid gold.
The barley gets ground coarsely in a grain mill or food processor, just enough to crack it open like bulgur. That rough texture is the whole point.
The cracked grains go back into the pot with the lamb and defatted broth, simmering until they drink up every drop of that rich, garlicky liquid.
Tear off a hunk of crusty Italian bread or warm pita and scoop it up. This is not a dish that needs a fork.
Kitchen Tips
- Skim the fat from the broth after cooking the lamb. The dish should be rich from the meat, not greasy from the rendered fat.
- Grind the barley to a coarse, bulgur-like texture. Too fine and it turns to porridge. You want visible grain pieces with some bite.
- A drizzle of olive oil over the finished dish adds a fruity richness that ties everything together.
- Leftovers thicken as the barley continues to absorb moisture. Add a splash of water or broth when reheating.
Ingredients
Directions
Place the water, salt, lamb and garlic in a 4-quart heavy, covered saucepan.
Bring to a boil, turn to a simmer, cover and cook for 2 hours.
Remove all from the pot, reserving the broth. Remove the fat from the broth and add enough water to make six cups. Place the barley in a grain grinder and grind very coarsley. You want something like groats or bulgar wheat in terms of texture. groats and place in the pan. Return the meat and broth to the pan and bring to a light boil. Simmer, covered, for 25 minutes or until the barley is soft and tasty and the liquid is absorbed. Serve with crusty Italian bread or with pita bread.
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