Lamb Stew

Succulent in a warm spicy gravy with just a hint of orange, this is perfect served alone or with a green vegetable.

• Ready In: 1 hr 55 mins
• Serves: 6

Ingredients

• 2  lbs boneless leg of lamb
• 2  tablespoons flour
• 3  tablespoons  oil
• 2  medium onions, chopped
• 2  garlic cloves, crushed
• 2  cinnamon sticks
• 2  red bell peppers, seeded and chopped
• 1  tablespoon ground ginger
• 1⁄3 cup pearl barley
• 3 3⁄4 cups lamb or 3 3⁄4 cups  beef stock
• 2  tablespoons Worcestershire sauce
• 1  orange, juice and rind of, grated
• 1  lb potato, peeled and coarsely chopped
• 1 1⁄4 lbs  rutabagas, peeled and coarsely chopped
•  salt (to taste)
•  pepper (to taste)

Directions

1. Preheat the oven to 350°F.
2. Trim any fat from meat and cut into large cubes.
3. Season the flour with salt and pepper and dredge lamb in flour, shaking off excess.
4. Heat the oil in a large flameproof casserole and brown the lamb on all sides, adding a little more oil, if necessary.
5. Remove with a slotted spoon and drain.
6. Add the onions and garlic to the pan and cook for 3-4 minutes or until softened, stirring, frequently.
7. Stir in the cinnamon sticks, bell pepper, ginger, and barley; cook over medium heat about 2 minutes.
8. Add any remaining flour to the pan and cook 1 minute.
9. Stir in the stock and the Worcestershire, grated orange rind, and 3 tbsp of the orange juice; season with salt and pepper and bring to a boil, stirring.
10. Return the meat to the pan along with the potatoes and the rutabaga; cover tightly and bake in the oven for 1 hour and 20 minutes or until the meat and vegetables get tender.
11. Check the seasoning before serving, and adjust if necessary.