African lamb barley stew


2 tsp (olive) oil
2 lbs lamb stew meat (I used boneless leg of lamb)
2 small or 1 lg onion, thinly sliced
1 lg or 2 med carrots, cut into large chunks
1 stalk celery, chopped
4-6 cloves garlic, coarsely chopped
2 TB chopped ginger
1 lb pearl barley
8 oz can tomato sauce
13.5 oz can lite coconut milk
15 oz can pumpkin
1 L beef broth
1 TB dark miso
1 TB fish sauce
1/3 cup walnuts
2 TB peanut butter
2 hot chili peppers, diced (optional)
2 TB piri piri hot sauce (optional)
1 TB hawaiij for soup, or ground coriander (optional)
1 lb frozen collard greens
1 lb frozen okra
1 lb frozen rutabaga
  1. Brown meat in oil
  2. Add onion and cook until translucent
  3. Add garlic, ginger, fresh chilis (if using)
  4. Stir in barley and sauté for about 5 minutes
  5. Add tomato sauce, fish sauce, miso, hot sauce, spices
  6. Add broth and bring to boil. Then lower hear and cover for 40 minutes
  7. Add coconut milk and pumpkin, bring back to a boil and simmer for 5 minutes
  8. Add vegetables, cook until tender. 
  • Normally I would do this in the crock pot, but didn’t want to wait hours for it to cook
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