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Lamb, potato and pearl barley stew

Great British Chefs
  • minutes
  • Serves 4

INGREDIENTS

1 1/8 l

Lamb stock

400 g

Middle neck of lamb

2

Carrots

4

Floury potatoes, large

1

Onion

1 tbsp

Tomato paste

100 g

Pearl barley

3 tbsp

Vegetable oil