Title: Barley Pudding with Lamb
Categories: Meats
Yield: 6 Servings

6 c Water
2 ts Salt
2 lb Boneless lamb, cut into
Serving chunks
3 Cloves garlic, crushed
1 c Barley
2 tb 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"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini