Currled lamb and barley
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground lamb |
| 1 | large | Onion -- chopped |
| 1 | cup | Pearl barley |
| ½ | cup | Celery -- sliced |
| 1 | tablespoon | Cooking oil |
| 3 | cups | Chicken broth |
| 2 | tablespoons | Curry powder |
| CUCUMBER SALSA: | ||
| 1½ | cup | Cucumber |
| Coarsely chopped seeded | ||
| ½ | cup | Plain yogurt |
| ¼ | cup | Fresh parsley -- snipped |
| 1 | tablespoon | Green onion -- chopped |
| 1 | tablespoon | Fresh mint -- snipped |
| 2 | teaspoons | Lemon juice |
| 2 | teaspoons | Olive oil |
| 1 | each | Garlic clove -- minced |
Directions
In a skillet, saute lamb, onion, barley and celery in oil until lamb is browned and barley is golden. Add broth and curry powder; bring to a boil. Pour into a 2-qt. baking dish. Bake, uncovered, at 350 deg.
for 1-¼ to 1-½ hours or until barley is tender. In a small bowl, combine the salsa ingredients. Cover and refrigerate for 1 hour.
Serve with the lamb. Yield: 4-6 servings Recipe By : Taste of Home
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