Thai Lamb Stew with Turnips, Carrots, and Barley
🌟Main ingredient:Lamb
✨secondary ingredients: turnips and carrots
⏱️Cooking time: 30 minutes
🌶️Spice level: Not spicy
👨👩👦👦Number of diners: 2-4 Dinners
Ingredients
400g
lamb,
cut
into
cubes
2
medium
turnips,
peeled
and
diced
2
carrots,
peeled
and
sliced
1/2
cup
barley
3
cups
chicken
or
vegetable
broth
2
tablespoons
vegetable
oil
2
garlic
cloves,
minced
1
small
onion,
chopped
1
tablespoon
ginger,
minced
2
tablespoons
soy
sauce
1
tablespoon
fish
sauce
1
tablespoon
honey
Juice
of
1
lime
1/4
cup
fresh
cilantro,
chopped
Salt
and
pepper,
to
taste
Cooking steps
In a large pot, heat the vegetable oil over medium heat.
Add the minced garlic, chopped onion, and minced ginger. Cook until the onion becomes translucent.
Add the lamb cubes to the pot and cook until browned on all sides.
Add the diced turnips, sliced carrots, and barley to the pot. Stir well to combine.
Pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to low.
Cover the pot and simmer for about 25 minutes, or until the lamb is tender and the barley is cooked.
Stir in the soy sauce, fish sauce, honey, lime juice, and chopped cilantro. Season with salt and pepper to taste.
Simmer for an additional 5 minutes to allow the flavors to meld together.
Serve the Thai lamb stew hot with cooked rice as a side dish.
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