Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 6 cups | Water |
| 2 teaspoons | Salt |
| 2 pounds | Boneless lamb, cut into |
| Serving chunks | |
| 3 | Cloves garlic, crushed |
| 1 cup | Barley |
| 2 tablespoons | Olive oil |
1>. Place the water, salt, lamb and garlic in a 4-quart 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"