Ingredients:

1 Kg diced lamb

2 tbsp oil

Salt and freshly cracked black pepper

1/2 cup pearl barley

4 ripe tomatoes, peeled and chopped

1 tbsp chopped fresh basil or oregano (1 tsp dried)

1 tbsp sugar

1/2 medium cabbage chopped into wedges

1/2 cup finely chopped parsely for garnish

 

Method:

Firstly, heat oil in a pan and brown lamb on all sides, seasoning with salt and pepper. Put lamb into a deep saucepan, adding barley and enough water to cover contents, then simmer for 1 hour. Add in tomatoes, herbs, sugar and cabbage. Continue simmering for a further 30 minutes until barley is tender. Garnish with fresh parsely to serve.