Lamb with Carrots and Barley

It's worth making two portions and putting the second in the freezer for another day, but you can make half the amount if you prefer to make one serving. This is a tasty dish for winter days.

Serves 2

225 g/8 oz braising lamb, cubed
30 ml/2 tbsp frozen diced onions
2 carrots, thickly sliced
15 ml/1 tbsp pearl barley
A pinch of dried thyme
250 ml/8 fl oz/1 cup very hot (not boiling) vegetable stock
Salt and freshly ground black pepper

1. Place all the ingredients in the ceramic cooking pot, stir, and season with salt and pepper
2. Cover with the lid and cook on Low for 5-7 hours or until the meat and vegetables are very tender.
3. Spoon the stew on to a warm plate or bowl.
4. Serve with potatoes and a green vegetable.

Cook's tip
Add a spoonful of tomato purée (paste) for extra flavour.

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