Recipe - Barley Pudding With Lamb

6 cup Water
2 teaspoon Salt
2 pound Boneless lamb, cut into
Serving chunks
3 Cloves garlic, crushed
1 cup Barley
2 tablespoon Olive oil

1. Place the water, salt, lamb and garlic in a 4quart heavy, covered
saucepan. Bring to a boil, turn to a simmer, cover and cook for 2 hours.
2. Remove all from the pot, reserving the broth. Remove the fat from the
broth and add enough water to make six cups. 3. Place the barley in a
grain grinder and grind very coarsley. You want something like groats or
bulgar wheat in terms of texture. 4. Stir the olive oil into the barley
groats and place in the pan. Return the meat and broth to the pan and bring
to a light boil. 5. Simmer, covered, for 25 minutes or until the barley is
soft and tasty and the liquid is absorbed. 6. Serve with crusty Italian
bread or with pita bread.

~ Jeff Smith "The Frugal Gourmet"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini