Lamb and pearl barley stew recipe

Method

1. Preheat the oven to gas 4, 180°C, fan 160°C. Heat 1 tbsp oil in a lidded casserole dish over a high heat. Fry the lamb with some seasoning, in batches if needed, for 4-5 mins until seared all over. Transfer from the pan to a plate and set aside. Add the remaining oil to the pan, reduce the heat to medium, then fry the onion for 8 mins or until soft and translucent.
2. Meanwhile, toast the fennel seeds in a hot, dry frying pan for 1 min or until fragrant. Roughly crush in a pestle and mortar, then add the garlic and rosemary leaves. Bash to a rough paste, then add the anchovies and bash again.
3. Add the anchovy paste to the onions and cook, stirring, for 2 mins. Add the tomato purée and cook for a further 2 mins, then add the cornfl our, stirring to dissolve. Pour over the wine and bubble for 2 mins or until the sauce has thickened slightly.
4. Add the carrots, swede, pearl barley and potatoes, stir to coat, then add the hot stock. Bring to a boil and bubble for 5 mins.
5. Add the lamb, cover and cook in the oven for 1 hr or until the veg is tender and the lamb soft. Season; leave to stand for 5 mins. Meanwhile, boil the kale for 4 mins; drain and refresh under cold water. Stir the kale through the stew and scatter with parsley.

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