Lamb and Barley Stew
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4-6
  • 1 lamb shoulder roast (about 2-3 pounds)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon red curry powder
  • 1 teaspoon kosher salt
  • ½ teaspoon ground pepper
  • 3 cans beef or chicken stock
  • 2-3 cups cooked barley
  • 1 cup dice carrots
  • 1 small onion diced
  • 2 cloves garlic, minced
  • 1 cup diced tomatoes, drained
  • 1 teaspoon ground cumin
  • salt and pepper to taste
  • ¼ cup minced cilantro
  1. Place lamb shoulder on several layers of foil. Mix together all spices and pour over lamb, making sure to coat all surfaces. Wrap tightly in foil and place in a Dutch oven with 1 inch of water on the bottom. Roast at 300 degrees for 3-4 hours until meat is very tender and falls from the bone. Remove meat from foil, taking care to reserve juices. Set meat aside to cool slightly while you separate the fat from the drippings; discard fat and reserve drippings. Shred lamb and discard bones, fat or gristle.
  2. Place shredded lamb into a stock pot along with stock, barley, carrots, onions, garlic, tomatoes and cumin. Simmer together for 30 minutes for flavors to meld and vegetables to cook. Remove from heat, season with salt and pepper to taste, and stir in cilantro before serving.
Recipe by Cooking With MicheleĀ® at