BARLEY PUDDING WITH LAMB

2 hours Prep: 8 minutes Cook: 2 hours

502 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

6	cups	water
2	teaspoons	salt
2	pounds	lamb	boneless
3	Cloves	garlic clove	crushed
1	cup	pearl barley
2	tablespoons	olive oil

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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Nutrition Facts

Serving Size 428g

Amount per Serving

Calories 502 55% of calories from fat

	% Daily Value*
Total Fat 30.0g	47%
Saturated Fat 13.0g	65%
Trans Fat 0.0g
Cholesterol 100mg	33%
Sodium 910mg	38%
Total Carbohydrate 26.0g	9%
Dietary Fiber 5.0g	21%
Sugars 0.0g
Protein 30.0g	61%

Vitamin A	0%		Vitamin C	0%
Calcium	4%		Iron	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Challah

Makes a really nice couple of loaves. The directions are easy to follow, nice because this was the first time I'd ever made this particular bread, and the results are lovely. The instructions call for five of the six cups of flour to be added; the last cup is to make the dough stiffer if need be and flour the board, I am assuming, since that is what you generally do in bread making.