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Barley
Lamb Stew
2 lbs lamb
necks, sliced 1 inch thick
flour
salt and pepper
2 tbsp. salad oil or margarine
1 cup onions, chopped
4 tomatoes, quartered
2 bay leaves
2 tbsp. pearl barley
6 prunes, pitted (optional)
1 clove garlic, minced
1 tsp. paprika
1 cup water
2 tbsp. sour cream
A long slow
cooking in the oven gives it a perfect blending of flavour. At its best
when prepared with lamb necks.
Roll the lamb in four, salt and pepper to taste. Brown in the oil or margarine
over high heat. Add the onions, cover and simmer 10 minutes. Add the remaining
ingredients, except the sour cream.
Bake in a 250 † F oven, 3 - 4 hours. It is important that the stew cook
slowly. When ready to serve, add the cream and mix thoroughly.
Serves 6.
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