I’m moving on from winter. I’ve seen daffodils and a lamb. I’ve even dried washing outside without needing to put woollen gloves on to hang it out.

So this is the last stew or casserole post for Quite Some Time. It’s a good one to end on. The photos don’t really do it justice, but this casserole was really good. Lamb so tender. Pearl barley so perfect a partner. Flavours so toasty yet fresh due to the lime and coriander.

I adapted this recipe from one in an old Mindfood magazine. I find it’s nicer made in a slow cooker, but you could cook it in the oven if you prefer.

Slow Cooked Spicy Lamb Casserole with Pearl Barley – Serves 2

1 Tbsp olive oil
about 400g diced lamb (e.g. from shoulder chops)
1 small brown onion, finely chopped
½  red capsicum, deseeded and finely chopped
2 stalks celery, finely chopped
½ tsp ground black pepper
½ tsp ground white pepper
½ tsp salt
½ tsp garlic flakes
½ tsp ground paprika
½ tsp dried thyme
400g tin chopped tomatoes
¼ cup beef stock
1 Tbsp olive oil, extra
½ cup pearl barley
1½ cups beef stock
1 lime, grated rind and ¼ cup juice
¼ cup fresh coriander leaves, chopped
extra coriander, to serve

Spray the slow cooker bowl with non-stick spray, and turn the slow cooker on HIGH to pre-heat. Heat half the oil in a large frypan, and cook half the lamb for 4-5 minutes, or until browned on all sides. Put this in the slow cooker bowl. Heat the remaining oil, brown the remaining lamb and add that to the slow cooker bowl too.

Put the frypan back on a medium heat, and gently cook the onion, capsicum and celery for a few minutes, until the onion softens. Stir in the black pepper, white pepper, salt, garlic flakes, paprika and thyme. Cook for 1 minute or until aromatic. It’s a shame this blog isn’t chronological; if it was I would have added a spoonful of my harissa paste at this point. Anyway, add the tomatoes and stock, bring to the boil and then transfer everything to the slow cooker. Put the lid on and cook for four hours on HIGH, or eight hours on LOW.

About 45 minutes before you want to eat, heat the second measure of olive oil in a saucepan. Add the pearl barley and cook for 2-3 minutes until the barley is coated in oil. Add the second measure of beef stock and bring to the boil. Simmer for 30-40 minutes, until the barley is tender. Stir through the lime rind and juice, and coriander. Season with salt and pepper and spoon into serving dishes. Top with the lamb casserole and garnish with extra coriander (I may have forgotten to garnish so picture may not reflect instruction!). Voila!