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Photo by: Colin Erricson
Make this delicious curry any time you have a craving for something lusciously different. It’s a great Sunday night dinner and is perfect for a potluck or on a buffet.
Preheat oven to 325°F (160°C)
1. In a skillet, heat 1 tbsp (15 mL) of the oil over medium heat for 30 seconds. Add lamb, in batches, and cook, stirring, until browned, about 4 minutes per batch. Transfer to a plate and set aside.
2. Add remaining 1 tbsp (15 mL) of oil to pan. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, ginger, chile peppers, paprika, turmeric, salt, peppercorns, cayenne, cardamom, cloves, cinnamon stick and bay leaves and cook, stirring, for 2 minutes. Add barley and toss until coated with mixture. Stir in stock and bring to a boil.
3. Return lamb and any accumulated juices to pan and stir well. Transfer to 13-by 9-inch (3 L) baking dish and stir in yogurt. Cover with foil and bake in preheated oven until barley and lamb are tender, about 1 hour. Garnish with cilantro.
Spicy Beef Curry with Barley: Substitute an equal quantity of stewing beef for the lamb.
It pays to know your barley. Although most varieties of whole-grain barley cook in about 1 hour, which is fine for this recipe, I have encountered some that take up to 1 hour and 45 minutes to cook. If the variety you are using is longer-cooking, before starting the recipe, bring the chicken stock to a boil in a saucepan, add barley and simmer for about 30 minutes. Add it to the recipe in Step 2 when the chicken stock is called for.
Nutrients per serving (% daily value)