Equipment
Ingredients
Meat and Coating
- 800 g lamb shoulder, diced into 3cm cubes
- 20 g all-purpose flour
- 15 ml vegetable oil
Aromatics and Spices
- yellow onion, diced
- garlic, minced
- 30 g tomato paste
- 2 g ground allspice
- 3 g ground coriander
Liquids and Additions
- 1000 ml beef stock, hot
- 100 g pearl barley, rinsed
- 200 g carrots, peeled and sliced into 2cm thick rounds
- 200 g parsnips, peeled and cut into 2cm chunks
- 5 g fresh rosemary, finely chopped
- g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Pat the diced lamb shoulder dry with paper towels. Toss the lamb cubes in the all-purpose flour until evenly coated, shaking off any excess.
Heat the vegetable oil in a Dutch oven over medium-high heat. Working in batches to avoid crowding, brown the lamb on all sides. Remove the browned lamb to a plate and set aside.
Lower the heat to medium. Add the diced onion to the remaining fat in the pot and cook, stirring frequently, until softened and translucent.
Stir in the minced garlic, tomato paste, ground allspice, and ground coriander. Cook for one minute until the tomato paste darkens slightly and the spices are highly fragrant.
Pour in the hot beef stock, using a wooden spoon to scrape up all the browned bits stuck to the bottom of the pot. Return the browned lamb and its resting juices to the pot.
Bring the liquid to a boil, then immediately reduce the heat to low. Cover the pot and simmer gently at 90°C/195°F for 1 hour to begin tenderizing the lamb.
Stir in the rinsed pearl barley, chopped carrots, parsnips, and fresh rosemary. Cover and continue to simmer for 45 minutes, stirring occasionally, until the meat is fork-tender and the barley is pleasantly plump and cooked through.
Remove the pot from the heat. Stir in the salt and black pepper, tasting to adjust seasoning as necessary. Let the stew rest uncovered for 10 to 15 minutes before serving.
Chef's Notes
- Searing the lamb in batches prevents the meat from steaming in its own juices, ensuring a deeply caramelized crust that builds the foundational flavor of the stew.
- Pearl barley acts as both a hearty inclusion and a natural thickening agent. As it cooks, it releases starches that give the broth a luxurious, velvety texture.
- Root vegetables like parsnips and carrots sweeten as they cook, perfectly balancing the savory depth of the lamb and the earthy warmth of the allspice.
- For the best flavor development, consider making this stew a day in advance. The spices and meat will continue to meld in the refrigerator overnight.
Storage
Refrigerator: 4 days — Flavor improves on the second day as spices continue to meld.
Freezer: 3 months — Freeze in airtight containers; barley may soften slightly upon thawing.
Reheating: Thaw overnight in the refrigerator if frozen. Reheat gently in a saucepan over medium-low heat, adding a splash of water or stock to loosen the stew.
