Lamb and Barley Stew

Balrey“Then all the people went away to eat and drink, to send portions of food and to celebrate with great joy, because they now understood the words that had been made known to them” (Nehemiah 8:12).

The 50 days of counting the omer began with the firstfruits of the barley harvest.  If you want, buy some barley and put a kernel or two in a jar for each of the 50 days.  On Shavuot use the collected barley along with some lamb and lentils to make this stew as a harvest offering.

Ingredients:  1 pound ground lamb, 2 stalks thinly sliced celery,

1 cup thinly sliced carrots, 1 medium onion, chopped; 2 tbsp butter,

6 cups chicken brother, 1 can diced tomatoes,  ¾ cup lentils,

¾ cup barley, ½ tsp oregano, ½ tsp dried rosemary leaves,

1 cup Swiss cheese. 

Directions: Cook the lentils and barley in water according to directions on the package or use a pressure cooker for less time.  Brown the lamb and then remove from the pan and put into a stew pot.  Sauté celery, carrots, and onion in butter. 

When lentils and barley are cooked, drain and add the chicken broth with seasonings, the sautéed vegetables and the lamb.  Simmer for ½ hour.  Serve with Swiss cheese melted on top. 

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